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11 ratings

Southwestern Meatballs

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.

Ingredients

  • Salt and pepper, to taste
  • 1 1/4 cup whole-wheat pasta
  • 1/2 cup marinara sauce
  • 3/4 pounds ground sirloin
  • 2 serrano chiles, seeded
  • 1 onion, chopped
  • 2 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
Servings8
Calories Per Serving193
Total Fat9g14%
Sugar2gN/A
Saturated3g14%
Cholesterol33mg11%
Protein11g23%
Carbs16g5%
Vitamin A6µg1%
Vitamin B120.5µg7.9%
Vitamin B60.3mg16.3%
Vitamin C2mg4%
Vitamin E0.8mg4.1%
Vitamin K5µg6%
Calcium35mg3%
Fiber0.8g3.3%
Folate (food)19µgN/A
Folate equivalent (total)19µg5%
Iron2mg9%
Magnesium36mg9%
Monounsaturated5gN/A
Niacin (B3)4mg21%
Phosphorus128mg18%
Polyunsaturated0.9gN/A
Potassium254mg7%
Sodium227mg9%
Thiamin (B1)0.1mg7.3%
Zinc2mg13%