Italian and Mexican Meatballs with Sauce
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Italian and Mexican Meatballs with Sauce
Directions
- For Italian Meatballs, preheat oven to 400 degrees F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray.
- In a very large bowl combine the egg, garlic, bread crumbs, cheese, salt, and pepper; mix well. Stir in ground turkey and sausage to combine. With damp hands form into 24 to 30, 1-3/4 to 2-inch meat balls (about 3 to 4 tablespoons mixture each).
- Combine oil and paprika; brush atop meatballs.
- Bake meatballs 22 to 25 minutes or until cooked through, (165 degrees F on an instant read thermometer). With a slotted spoon, (remove meatballs to a large serving bowl; gently toss with sauce (see recipe below). Top with basil. Makes 12 to 15 meatballs.
From the Test Kitchen
Mexican Meatballs:
Preheat oven to 400 degrees F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. In a very large bowl combine 2 eggs, lightly beaten; 1/2 cup fine dry bread crumbs; 1/3 cup chopped fresh cilantro; 4 cloves garlic, minced; 2 teaspoons dried oregano; 1-1/2 teaspoons chili powder; 1 teaspoon salt; 1 teaspoon ground cumin; mix well. Stir in 2 pounds lean ground turkey and 8 ounces cooked smoked chorizo sausage, finely chopped or uncooked chorizo sausage, to combine. With damp hands form into 24 to 30, 1-3/4- to 2-inch meatballs (about 3 to 4 tablespoons mixture each). Combine 2 tablespoons olive oil and 1/2 teaspoon chili powder; brush atop meatballs. Bake meatballs 22 to 25 minutes or until cooked through (165 degrees F on an instant read thermometer). With a slotted spoon, remove meatballs to a large serving bowl; gently toss with sauce (see recipe below). Top with fresh cilantro leaves, if desired. Makes 12 to 15 meatballs.
Smoky Tomato Sauce
Directions
- In a Dutch oven, heat olive oil over medium-high heat. Add onion, garlic, dried basil, and dried oregano cook, stirring occasionally, until onion is tender, about 4 to 5 minutes. Add crushed tomatoes, tomato paste, smoked paprika or paprika, salt, and black pepper. Bring to a boil; reduce heat to medium-low. Cover and simmer, stirring occasionally, for 20 minutes. Gently toss about 1 cup of the hot sauce with each kind of meatballs; pass remaining sauce. Makes 7 cups.
Nutrition Facts (Italian and Mexican Meatballs with Sauce)
- Per serving:
- 180 kcal ,
- 7 g fat
- (2 g sat. fat ,
- 1 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 89 mg chol. ,
- 416 mg sodium ,
- 6 g carb. ,
- 1 g fiber ,
- 1 g sugar ,
- 24 g pro.