Southwestern Meatballs

Staff Writer
Southwestern Meatballs
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
193
Calories Per Serving
Deliver Ingredients
Makes
32 meatballs

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.

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.

Nutritional Facts

Total Fat
9g
14%
Sugar
2g
N/A
Saturated Fat
3g
14%
Cholesterol
33mg
11%
Protein
11g
23%
Carbs
16g
5%
Vitamin A
6µg
1%
Vitamin B12
0.5µg
7.9%
Vitamin B6
0.3mg
16.3%
Vitamin C
2mg
4%
Vitamin E
0.8mg
4.1%
Vitamin K
5µg
6%
Calcium
35mg
3%
Fiber
0.8g
3.3%
Folate (food)
19µg
N/A
Folate equivalent (total)
19µg
5%
Iron
2mg
9%
Magnesium
36mg
9%
Monounsaturated
5g
N/A
Niacin (B3)
4mg
21%
Phosphorus
128mg
18%
Polyunsaturated
0.9g
N/A
Potassium
254mg
7%
Sodium
227mg
9%
Thiamin (B1)
0.1mg
7.3%
Zinc
2mg
13%

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