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Mystic Seaport Mexican Meatballs and Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)156.8764
Energy (kCal)795.6018
Carbohydrates (g)-
Total fats (g)18.292
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. MEATBALLS: | 2. Preheat oven to 350. | 3. Combine cornbread crumbs, 1/2 c salsa and salt. | 4. Add meat and mix well. | 5. Shape into 1" balls. | 6. Place meatballs on rack in broiler pan. | 7. Bake, uncovered, for about 20 minutes or until done. | 8. At this point, the meatballs may be frozen or refrigerated until needed. To reheat, cover with foil and warm in oven. | 9. SAUCE: | 10. In a small saucepan, heat together tomato sauce and remaining taco sauce. | 11. Place cooked meatballs in chafing dish or crock pot; cover with sauce and top with shredded cheese. Keep warm over low heat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cornbread 2 cups crumbled - - - -
    salsa 1 jar divided - - - -
    salt 1/2 teaspoon - - - -
    beef 1 1/2 1/2 ground lean 795.6018 0.0 156.8764 18.292
    tomato sauce 1 can - - - -
    monterey jack pepper cheese 1/2 cup shredded - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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