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Enchilada Meatballs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)152.291
Energy (kCal)1737.2789
Carbohydrates (g)33.0288
Total fats (g)106.4004
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt. | 2. Crumble beef over mixture; mix well. | 3. Shape into 1-inch balls. | 4. Place in a greased 15X10 inch baking pan. | 5. Bake, uncovered at 350 for 18-22 minutes or until meat is no longer pink. | 6. Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. | 7. Drain meatballs; place in a serving dish. | 8. Top with sauce and sprinkle with cheese. | 9. Serve with toothpicks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cornbread 2 cups crumbled - - - -
    enchilada sauce 1 can divided 143.928 29.973000000000003 6.0089999999999995 0.0
    salt 1/2 teaspoon - - - -
    beef 1 1/2 ground 1347.1709 0.0 132.1316 86.6136
    tomato sauce 1 can - - - -
    mexican cheese 1/2 cup shredded blend 246.18 3.0558 14.1504 19.7868

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



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