Tex-Mex Meatballs and Rice
15Prep Time Minutes
35Total Time Minutes
7Number of Ingredients
PAM® Original No-Stick Cooking Spray
1 pound lean ground beef (93% lean)
1/4 cup dry seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup Egg Beaters® Original
2 cans (8 oz each) Hunt's® Tomato Sauce
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
3 cups hot cooked brown rice
|% Daily Value|
|Total Fat||7 g||11%|
|Saturated Fat||3 g||13%|
|Dietary Fiber||4 g||14%|
|Vitamin C||7 mg||12%|
|Vitamin A||524 iu||10%|
Preheat oven to 400°F. Spray 13x9-inch glass baking dish with cooking spray; set aside.
Combine beef, bread crumbs, Parmesan cheese and Egg Beaters in large bowl. Divide meat mixture evenly into 18 portions; roll gently and place in baking dish. Bake 15 minutes or until meatballs are cooked through (160°F).
Combine tomato sauce and undrained tomatoes in microwave-safe bowl; cover. Microwave on HIGH 2 minutes; keep warm. Just before serving, stir 1-1/2 cups sauce mixture into cooked rice. Serve meatballs and remaining sauce over rice.
Sprinkle with shredded cheese, if desired.
One fresh egg may be used in place of 1/4 cup Egg Beaters.