Meat balls in stewed tomatoes and pomegranate salsa
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Meat balls in stewed tomatoes and pomegranate salsa calories by ingredient
Introduction
Full main course dish--tossed salad on the sideRecipe can be doubled for a larger crowd-it is a family crowd one dish meal. Full main course dish--tossed salad on the side
Recipe can be doubled for a larger crowd-it is a family crowd one dish meal.
Number of Servings: 5
Ingredients
-
Salt and black pepper to taste
Ground 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)
Tips
Serve with Fatoush side salad lettuce, radishes, tomatoes, yellow sweet peppers, and half a cup of chopped parsley leaves-and Kraft lite vinaigrette with one tablespoon of pomegranate salsa mixed in adequately with the sauce. Garnish with Italian seasoned baked bread crumbs.
Directions
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.
