Italian and Mexican Meatballs with Sauce

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

3.5 by 6 people

Rate This!

  • Makes: 6 servings
  • Serving Size: 2 meatballs
  • Bake: 22 mins to 25 mins 400°F

Italian and Mexican Meatballs with Sauce

Directions

  1. For Italian Meatballs, preheat oven to 400 degrees F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray.
  2. 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).
  3. Combine oil and paprika; brush atop meatballs.
  4. 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

  1. 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.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

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.
rate this recipe!
add review

Reviews (0)

6 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close