MEATBALLS WITH BEAN SAUCE

Meatballs with Bean Sauce image

"Since we like Tex-Mex food so much, I've transformed many of my recipes, including this one, to give them a more ethnic flavor," relates Gloria Warczak of Cedarburg, Wisconsin.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 24

Ingredients

1/2 cup quick-cooking oats
3 tablespoons finely chopped green onions
2 tablespoons minced fresh parsley
1 tablespoon minced fresh cilantro
1 tablespoon fat-free milk
1 tablespoon Worcestershire sauce
1 teaspoon chopped green chilies
1 teaspoon chili powder
1 teaspoon ground cumin
1 garlic clove, minced
1-1/2 pounds lean ground beef (90% lean)
1 cup shredded reduced-fat cheddar cheese
1 tablespoon olive oil
SAUCE:
1/2 cup finely chopped green pepper
2 cups salsa
1/2 cup beef broth
2 tablespoons lime juice
2 tablespoon tomato paste
2 teaspoons sugar
1 teaspoon chili powder
1 teaspoon minced fresh cilantro
1 can (16 ounces) kidney beans, rinse and drained
6 cups hot cooked rice

Steps:

In a large bowl, combine the first 10 ingredients. Crumble beef and cheese over mixture and mix well. Shape into 24 balls. In a large nonstick skillet, brown meatballs in oil in small batches over medium heat. Remove meatballs and set aside., For sauce, add green pepper to skillet; saute for 3 minutes. Stir in the salsa, broth, lime juice, tomato paste, sugar, chili powder and cilantro. Cook and stir over medium heat for 5 minutes. Return meatballs to skillet. Reduce heat; cover and simmer for 15 minutes. Uncover and cook 10 minutes longer or until juices run clear. Stir in beans; heat through. Serve over rice.

Nutrition Facts : Calories 449 calories, Fat 13g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 558mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein.