Tex-Mex Meatballs and Rice
Minutes Prep Time: 15
Minutes Total Time: 35
Servings: 6
Difficulty: easy
Minutes Prep Time: 15
Minutes Total Time: 35
Servings: 6
Difficulty: easy
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 egg
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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 56 mg | 6% |
Carbohydrate | 36 g | 12% |
Cholesterol | 66 mg | 22% |
Total Fat | 8 g | 12% |
Iron | 2 mg | 13% |
Calories | 291 kcal | 15% |
Sodium | 864 mg | 36% |
Protein | 17 g | 35% |
Saturated Fat | 3 g | 15% |
Sugars | 4 g | 0 |
Vitamin C | 7 mg | 12% |
Preheat oven to 400°F. Spray 13x9-inch glass baking dish with cooking spray; set aside.
Combine beef, bread crumbs, Parmesan cheese and egg 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.
Tex-Mex Meatballs and Rice