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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix ground beef, onion, egg, bread crumbs, chili powder, cumin and salt in medium bowl until well blended. | 2. Place mixture on lightly oiled cutting board; pat evenly into 1 inch thick square. | 3. Cut into 36 squares with sharp knife; shape each square into a ball. | 4. Place meatballs slightly apart in single layer in microwavable container. | 5. Cover and cook on HIGH 3 minutes or until meatballs are no longer pink in center. | 6. While meatballs are cooking, bring broth and carrot to a boil in covered Dutch oven over high heat. | 7. Stir in corn and sherry. | 8. Transfer meatballs to broth with slotted spoon. | 9. Reduce heat to medium and simmer 3 to 4 minutes or until meatballs are cooked through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
onion	1/2		chopped	14.0	3.2689999999999997	0.385	0.035
egg	1			71.5	0.36	6.28	4.755
breadcrumb	1/4	cup		-	-	-	-
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
salt	1/2	teaspoon		-	-	-	-
chicken broth	3	cans		283.65	6.8625	40.443000000000005	9.516
carrot	1		sliced	25.01	5.8438	0.5673	0.1464
corn	10	ounces	frozen	243.8056	53.0136	9.2703	3.8272
sherry	1/4	cup		-	-	-	-

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