Taco Meatballs
Yield
1 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 1 | cup |
green bell peppers
|
|
| 1 | cup |
rice, cooked
|
|
| 2 | teaspoons |
garlic salt
|
|
| 11 | ounces |
soup, cream of cheddar
|
|
| 1 | cup |
onions
|
|
| 1 | cup |
celery
|
|
| 2 | each |
eggs
beaten |
|
| 8 | ounces |
taco sauce
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 237 | ml |
green bell peppers
|
|
| 237 | ml |
rice, cooked
|
|
| 1E+1 | ml |
garlic salt
|
|
| 317.9 | ml/g |
soup, cream of cheddar
|
|
| 237 | ml |
onions
|
|
| 237 | ml |
celery
|
|
| 2 | each |
eggs
beaten |
|
| 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.
