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Mini Beef Albóndigas

Need an appetizer for a big gathering? These Mini Beef Albóndigas will be sure to impress.

  • 45
    min
  • 12
    SERVINGS
  • 100
    Cal
  • 9 g
    Protein

Ingredients:

  • 1 pound Ground Beef
  • 1/4 cup soft whole wheat bread crumbs
  • 1 large egg, slightly beaten
  • 4 tablespoons chopped fresh cilantro leaves, divided
  • 2 tablespoons water
  • 1 teaspoon ground chipotle chile powder, divided
  • 1/2 teaspoon salt
  • 1 can (15 ounces) tomato sauce
  • Chopped fresh cilantro leaves (optional)

Cooking:

  1. Combine Ground Beef, bread crumbs, egg, 2 tablespoons cilantro, 1/2 teaspoon chipotle chile powder and 1/2 teaspoon salt in large bowl, mixing lightly but thoroughly. Shape into 24 1-inch meatballs.  Heat large nonstick skillet over medium heat until hot. Place meatballs in skillet; cook 8 minutes or until browned on all sides.

  2. Add tomato sauce, remaining 2 tablespoons cilantro and remaining 1/2 teaspoon chipotle chilepowder; bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes, stirring once.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

  3. Serve meatballs on skewers or on platter with toothpicks. Sprinkle with cilantro, if desired.

95 CALORIES

0 % *

2g SAT FAT

0 % DV **

9g PROTEIN

0 % DV

1.3 mg IRON

0 % DV

2 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 2 meatballs per serving: 95 Calories; 45 Calories from fat; 5g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 41 mg Cholesterol; 324 mg Sodium; 3 g Total Carbohydrate; 0.7 g Dietary Fiber; 9 g Protein; 1.3 mg Iron; 2.9 mg NE Niacin; 0.2 mg Vitamin B6; 0.9 mcg Vitamin B12; 2 mg Zinc; 8.1 mcg Selenium; 39.1 mg Choline.

This recipe is an excellent source of Vitamin B12; and a good source of Protein, Niacin, Vitamin B6, Zinc, and Selenium.

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