In a large mixing bowl, gently knead all the ingredients together until evenly combined (don't overmix or meatballs can be dry). Roll into 2 inch balls.
In a large skillet, heat oil over medium-high heat until it begins to shimmer. Add the meatballs and brown on one side, about 7 minutes, then flip them over and brown on the other side, 5-7 minutes. (They don't need to be cooked all the way through at this point) Pour off excess oil.
While the meatballs are browning, mix together the first 3 ingredients for the sauce. (Don't add the Cilantro yet!)
Pour the sauce into the skillet once the meatballs are browned on both sides. Turn the heat on low and simmer, partially covered, for 20 minutes, or until the sauce has thickened a little and there is no longer any pink in the center of the meatballs. Sprinkle with remaining 1/2 cup fresh cilantro over the meatballs and serve immediately.
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|Serving Size: 1 (623g)|
|Recipe Makes: 1|
|Calories from Fat: 235 (78%)|
|Amt Per Serving||% DV|
|Total Fat 26.1g||35 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 211.5mg||65 %|
|Sodium 79.1mg||3 %|
|Potassium 308.6mg||8 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 8.3g|
|Protein 8.2g||12 %|
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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: 302
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