Directions:
- Sauté 1 chopped onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender.
- Add tomato puree and next 8 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 1 hour.
- Combine ground beef, remaining 1 onion, jalapeño pepper, and next 5 ingredients. Shape into 40 (1/2-inch) balls. Place on a lightly greased rack in a roasting pan.
- Bake at 350° for 25 minutes or until no longer pink; add to sauce in skillet, stirring gently to coat. Stir in hot sauce just before serving. Garnish, if desired.
- Note: Cooked or uncooked meatballs may be frozen up to 1 month. Reheat frozen cooked meatballs in a 350° oven 10 to 12 minutes or until thoroughly heated. Bake uncooked frozen meatballs in a 350° oven 25 minutes. Freeze sauce separately; thaw in refrigerator, and cook until thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.9 Kcal (921 kJ) | ||
| Calories from fat | 119.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.3g | 20% | |
|---|---|---|---|
| Cholesterol | 46.72mg | 16% | |
| Sodium | 537.38mg | 22% | |
| Potassium | 210.53mg | 4% | |
| Total Carbs | 14.08g | 5% | |
| Sugars | 1.77g | 7% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 10.94g | 22% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 1.6mg | 9% | |
| Calcium | 27.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 173.5 Kcal (726 kJ) | ||
| Calories from fat | 94.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.5g | 20% | |
|---|---|---|---|
| Cholesterol | 36.86mg | 16% | |
| Sodium | 424mg | 22% | |
| Potassium | 166.11mg | 4% | |
| Total Carbs | 11.11g | 5% | |
| Sugars | 1.4g | 7% | |
| Dietary Fiber | 1g | 5% | |
| Protein | 8.63g | 22% | |
| Vitamin C | 4.9mg | 10% | |
| Iron | 1.3mg | 9% | |
| Calcium | 21.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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