Meat balls in stewed tomatoes and pomegranate salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Salt and black pepper to tasteGround beef, lean, 16 oz (remove)*Baked Potato, with skin, 2 medium (2-1/4" to 3-1/4" dia.) (remove)Stewed Tomatoes, 1.5 cup (remove)Tomato Paste, 0.1 cup (remove)Onions, raw, .5 cup, chopped (remove)Parsley, .25 cup, chopped (remove)*Salsa - mrs. Renfro's pomegranate salsa medium, 2 tbsp (remove)
Heat oven to 350
Mix ground beef, salt, pepper, chopped onions, and chopped parsley well, then make oval shaped beef meat balls. Place in a deep baking dish and bake for ten to fifteen minutes. Leave vegetable and beef juices, then add stewed tomatoes, tomato paste, and pomegranate salsa with half to one cup of water until blended together adequately. Add the sauce to the baking dish, and cut into two inch square potatoes over the meat ball. Cover loosely with aluminum foil and bake for an hour.
Serving Size: Makes five three oz meat ball servings
Number of Servings: 5
Recipe submitted by SparkPeople user WECHANN.
Mix ground beef, salt, pepper, chopped onions, and chopped parsley well, then make oval shaped beef meat balls. Place in a deep baking dish and bake for ten to fifteen minutes. Leave vegetable and beef juices, then add stewed tomatoes, tomato paste, and pomegranate salsa with half to one cup of water until blended together adequately. Add the sauce to the baking dish, and cut into two inch square potatoes over the meat ball. Cover loosely with aluminum foil and bake for an hour.
Serving Size: Makes five three oz meat ball servings
Number of Servings: 5
Recipe submitted by SparkPeople user WECHANN.
Nutritional Info Amount Per Serving
- Calories: 341.0
- Total Fat: 19.1 g
- Cholesterol: 68.0 mg
- Sodium: 298.7 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 3.0 g
- Protein: 19.0 g