Contributed By: DCC
Dairy Council of California
A mixture of flavors makes this dish unique
|
|
Total Preparation Time: 1 hour
Ingredients: Beef
Rice, Pasta & Bread
Actual Cooking Time: 45 minutes
Number of Servings: 6
Special Features: Kids can help make it
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree
Ingredients
1 pound Ground beef
1 cup Fresh bread crumbs (about 2 slices of bread)
3/4 cup Picante sauce, divided
1/4 cup Minced onion
2 tablespoons Minced parsley
1 Egg
1 teaspoon Salt
2 teaspoons Ground cumin, divided
1 can (15 ounces) tomato sauce
1/2 pound Pasteurized processed cheese spread, cubed
1 1/2 teaspoons Chili powder
1 teaspoon Ground coriander
1 pound Uncooked thin linguine or other pasta, hot cooked and drained
1/3 cup Chopped fresh cilantro, optional
Additional picante sauce, optional
Preparation
Combine beef, bread crumbs, 1/4 cup picante sauce, onion, parsley, egg, salt and 1/2 teaspoon cumin; mix well. Shape into 1-inch balls. Place meatballs on 15 x 10-inch jelly roll pan. Bake at 350 degrees F for 15 minutes. Drain off fat (OR, arrange meatballs in a circle in 9-inch glass pie plate. Cover with waxed paper; microwave at HIGH [100% power] 3 minutes, rotating dish halfway through cooking. Drain off fat; repeat until all meatballs are cooked.)
Combine tomato sauce, remaining 1/2 cup picante sauce, cheese spread, chili powder, remaining 1 1/2 teaspoons cumin and coriander in large saucepan. Cook over low heat, stirring frequently until cheese is melted. Add meatballs; simmer until heated through. Spoon over pasta; sprinkle with cilantro, if desired. Serve with additional picante sauce and garnish, if desired.
Cook's Notes
Nutrition Information
Calories: 668
;
Total Fat: 27 g
;
Saturated Fat: 11g
;
Polyunsaturated Fat: 2 g
;
Carbohydrates: 67 g
;
Protein: 39 g
;
Vitamin A: 1806 IU
;
Vitamin C: 20 mg
;
Calcium: 342 mg
;
Sodium: 1670 mg
;
Iron: 7 mg
;
Fiber: 5 g