Roasted Tomato Meatballs

Name: Roasted Tomato Meatballs
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters Progresso® chicken broth (from 32-oz carton) or water; 6 servings Cooked white rice, as desired; 1 egg, beaten; 1 leave Fresh cilantro as desired; 3 cloves garlic, finely chopped; 454 grams lean (at least 80%) ground beef; 118 milliliters medium onion, finely chopped; 1 teaspoons dried oregano leaves; 118 milliliters Progresso® plain panko bread crumbs; 1 teaspoons salt; 227 grams pouch Old El Paso® Mexican cooking sauce roasted tomato; 1 Tbsp vegetable oil

Roasted Tomato Meatballs might be just the main course you are searching for. This recipe serves 6. Watching your figure? This dairy free recipe has 275 calories, 21g of protein, and 7g of fat per serving. Only A mixture of vegetable oil, mexican cooking sauce roasted tomato, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

In large bowl, mix meatball ingredients. With wet hands, shape mixture into 18 (1 1/2-inch) balls.

Ingredients you will need

Meatballs

Equipment you will use

Bowl

Heat 12-inch nonstick skillet over medium-high heat; add oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add meatballs, and cook 5 to 6 minutes, turning frequently to brown evenly. Reduce heat to medium-low; add chicken broth and cooking sauce. Simmer 15 to 20 minutes or until thoroughly cooked and no longer pink in center.

Ingredients you will need

Chicken Broth