Directions
Prep Time
25 minutes
Cook Time
15 minutes
Ready in
40 minutes
- For the meatballs, in a large bowl combine beef, onion, garlic, 1 cup of the parsley, breadcrumbs, and salt and pepper to taste; mix well. Add egg; mix well. Shape into 1-inch balls, and place on a baking sheet. Cover and refrigerate.
- For the sauce, heat oil in a Dutch oven over medium heat. Add onion; sauté until softened. Stir in garlic, oregano and chipotle. Stir in tomatoes, mixing well; bring to boiling. Reduce heat; let simmer.
- Meanwhile, heat a large nonstick skillet over medium heat. Working in batches, add meatballs; cook about 5 minutes per batch, turning to brown all sides.
- Using a slotted spoon, transfer meatballs to sauce, spooning sauce on top. Simmer until meatballs are cooked through (160°F). Sprinkle with remaining 1/2 cup parsley, and serve.
Nutritional Information
Serving Size
1
Per Serving
Calories 374, Calories Fat , Total Fat 19g, Saturated Fat 6g, Cholesterol 110mg, Sodium 484mg, Carbohydrate 20g, Protein 27g
Serving Size | 1 |
Calories | 374 |
Calories (fat) extra | 200 |
Total Fat | 19g |
Total Fat (extra) | 31 |
Saturated Fat | 6g |
Saturated Fat (extra) | 32 |
Cholesterol | 110mg |
Cholesterol (extra) | 37 |
Sodium | 484mg |
Sodium (extra) | 20 |
Potassium | 423mg |
Carbohydrate | 20g |
Carbohydrate (extra) | 7 |
Fiber | 2g |
Fiber (extra) | 9 |
Protein | 27g |
Omega3 | 0g |
Vitamin A | 2184IU |
Vitamin A (extra) | 44 |
Vitamin C | 48mg |
Vitamin C (extra) | 81 |
Iron | 4mg |
Iron (extra) | 25 |