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Spicy Tomato Meatballs
1 pound ground beef
1/2 cup dry bread crumbs
1/4 cup water
1/4 cup shredded Cheddar cheese
1/4 cup chopped onion (about 1 small)
1 tablespoon finely chopped green chilies
1 egg
1 teaspoon salt
1/4 teaspoon pepper
Tomato Sauce:
1 can (8 ounces) tomato sauce
3/4 cup finely chopped tomato (about 1 medium)
2 cloves garlic, finely chopped
1 tablespoon lemon juice
1/8 teaspoon ground cumin
1/8 teaspoon salt
In 1 1/2-quart casserole, mix all ingredients except Tomato Sauce. Shape mixture by teaspoonfuls into 1-inch balls. Arrange in baking dish, 12-by-7 1/2-by-2 inches, or on 12-inch plate. Cover loosely and microwave on high (100 percent) 3 minutes; rearrange meatballs. Cover and zap until no longer pink inside, 3 to 5 minutes longer; drain.
Freeze meatballs uncovered 15 minutes so they will separate easily. Place partially frozen meatballs in 1-quart freezer container. Cover, label and return to freezer for no longer than 2 months.
About 20 minutes before serving, remove meatballs from freezer. Prepare Tomato Sauce. Gently stir meatballs into sauce until coated. Cover tightly and microwave on high (100 percent), stirring every 5 minutes, until hot and bubbly, 12 to 15 minutes.
Makes 4 servings.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
