To roast tomatoes, grill or broil them as close to heat as possible, turning as needed, until skin is blackened in spots. Cool. When cool enough to handle, remove skins. Reserve.
Combine beef, bread crumbs, chopped garlic, eggs, 2 tsp cumin, salt and pepper. Cover mixture and let chilll in refrigerator.
In a blender or food processor, blend reserved tomatoes with chipotles, stock, whole garlic cloves, remaining cumin and oregano
Heat the oil in a heavy skillet. Add the tomato sauce, season to taste with additional salt and pepper, and bring mixture to a boil.
Meanwhile, make uniform med-sized meatballs from meat mixture.
Add meatballs to simmering sauce and cook for about 25 min.
Serve as an entree over rice, or alone as an hors d'oeuvre.
Per Serving (excluding unknown items): 330 Calories; 27g Fat (74.8% calories from fat); 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 158mg Cholesterol; 536mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 4 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (352g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 220 (62%)|
|Amt Per Serving||% DV|
|Total Fat 24.4g||33 %|
|Saturated Fat 8.1g||41 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 61.6mg||19 %|
|Sodium 411.9mg||14 %|
|Potassium 687.7mg||18 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 13.2g|
|Protein 18g||26 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 352
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