Southwestern Meatballs

Southwestern Meatballs
Staff Writer
Southwestern Meatballs

Beth Velatini

Southwestern Meatballs

Since I love all things spicy, I decided to make Southwestern meatballs. A healthy dose of serrano peppers gives some serious kick. Be careful with them, though — they are typically about five times hotter than jalapeños! I had my balls with some whole-wheat pasta and marinara sauce. Try these for a quick and easy meal or serve these at your next party.

8
Servings
168
Calories Per Serving
Deliver Ingredients

Ingredients

  • Salt and pepper, to taste
  • 1 1/4  cup  whole-wheat pasta
  • 1/2  cup  marinara sauce
  • 3/4  pounds  ground sirloin
  • serrano chiles, seeded
  • onion, chopped
  • cloves garlic
  • 1/3  cup  panko breadcrumbs
  • 1  teaspoon  ground cumin
  • Cooking spray
  • 1  tablespoon  olive oil

Directions

Bring a large pot of salted water to boil over high heat.

Add the pasta and cook according to package directions. Drain and set aside. In a small pot, heat the marinara sauce over medium heat until warmed through, about 5 minutes.

Add the ground beef, chiles, onion, garlic, breadcrumbs, and cumin to the bowl of a food processor. Season with salt and pepper, to taste, and pulse to combine. (Don't overmix or the meatballs will be tough.) Take the mixture and form into about 32 meatballs.

Coat a nonstick pan with cooking spray and place over medium-high heat. Cook until seared nicely and the internal temperature reaches 160 degrees, about 5-7 minutes. Remove from heat and toss with the pasta and marinara sauce.

Nutritional Facts

Total Fat
10g
14%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
30mg
10%
Carbohydrate, by difference
10g
8%
Protein
10g
22%
Vitamin A, RAE
4µg
1%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
10mg
1%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
11µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
26mg
8%
Niacin
3mg
21%
Phosphorus, P
97mg
14%
Selenium, Se
17µg
31%
Sodium, Na
81mg
5%
Water
59g
2%
Zinc, Zn
2mg
25%

Meatball Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatball Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.