Wednesday 25 January 2012

Recipe - Mexican Meatballs

These make great finger food and as they are cooked in the oven on a tray it's easier to make larger quantities.  They were a hit at my sewing group when I took them once, and they're good served with couscous or salad.
I whizz the onion and parsley up in my little food processor to save chopping. 

From : Symply Too Good To Be True, Book 1

½ cup dried breadcrumbs
½ cup skim milk
500g lean beef mince
1 packet taco seasoning
1 small onion, diced
¼ cup tomato sauce
½ cup fresh chopped parsley
1 egg white
Pepper to taste

Preheat oven to 190 degrees
Mix breadcrumbs and milk in a small bowl, leave for 2 minutes.
In a large bowl, combine all ingredients and mix well.  Roll into 18 small meatballs.  Place them on a baking tray sprayed with cooking spray. Bake 30-40 minutes, turning once.   
Serve hot or cold with tomato salsa.

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