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Taco Meatballs

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Recipe

 

Yield

1 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound ground beef
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1 cup green bell peppers
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1 cup rice, cooked
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2 teaspoons garlic salt
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11 ounces soup, cream of cheddar
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1 cup onions
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1 cup celery
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2 each eggs
beaten
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8 ounces taco sauce
*

Ingredients

Amount Measure Ingredient Features
453.6 g ground beef
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237 ml green bell peppers
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237 ml rice, cooked
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1E+1 ml garlic salt
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317.9 ml/g soup, cream of cheddar
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237 ml onions
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237 ml celery
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2 each eggs
beaten
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231.2 ml/g taco sauce
*

Directions

Mix all but last two ingredients.

Purée vegetables in blender rather than chopping.

Form meat balls and place in 2- ½ qt. dish.

Bake at 350℉ (180℃) for 30 minutes.

While baking, heat taco sauce and soup on stove.

Pour over meatballs and bake another 30 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1466g (51.7 oz)
Amount per Serving
Calories 199350% from fat
 % Daily Value *
Total Fat 111g 171%
Saturated Fat 49g 244%
Trans Fat 0g
Cholesterol 844mg 281%
Sodium 3224mg 134%
Total Carbohydrate 34g 34%
Dietary Fiber 11g 43%
Sugars g
Protein 287g
Vitamin A 50% Vitamin C 226%
Calcium 67% Iron 103%
* based on a 2,000 calorie diet How is this calculated?
 
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