Jalapeño and Cheese Stuffed Meatballs

Albondigas-rellenas-con-chile-jalapeno-y-queso-2

Enjoy these delicious meatballs. Beef contains protein and is rich in iron, as well as B and K vitamins, which aid in coagulation.

 

Ingredients

For meatballs:

  • 1 lb. ground beef
  • 1 jalapeño, seeded, cut in thick slices
  • 2 oz. cream cheese
  • 1 egg
  • 2 TBSP breadcrumbs
  • 1 tsp parmesan cheese
  • 1 tsp dried basil
  • Salt and pepper to taste
  • 4 TBSP Nutrioli®

Tomato sauce:

  • 1 tsp tomato paste
  • 3 cups diced tomato
  • 2 tsp Nutrioli®
  • 1 clove garlic (finely chopped)
  • 1 tsp dried basil
  • ¼ cup water
  • Salt and pepper to taste
    Valor nutritivo por porción

  • 501 kcal
  • 36g Fats
  • 31g Proteins
  • 11g Carbohydrates

Directions

For meatballs:

  1. In a bowl, combine ground beef, egg, breadcrumbs, parmesan cheese and basil. Season to taste and thoroughly mix all ingredients.
  2. Take a portion of meat mixture in your hand. Flatten into a patty and place a half-teaspoon of cream cheese and a slice of jalapeño on top.
  3. Use hands to join edges, completely covering filling, which should remain in the center. Form into a meatball.
  4. Repeat steps with remaining meat mixture.
  5. Heat Nutrioli® in a skillet and sauté meatballs evenly on all sides until fully cooked and golden-brown. Place cooked meatballs on paper towel to soak up any excess oil.

For tomato sauce:

  1. Heat remaining Nutrioli® in a skillet and add tomato paste, diced tomatoes, garlic, basil, water, salt and pepper. Mix well. Simmer over low heat until flavors blend and mixture thickens slightly. To serve, place at least 2 meatballs in a pool of sauce. Serve hot.


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