Beef / Pork

Salvadorian Meatballs is for Dinner.

Salvadorian Meatballs takes 20 minutes to prepare.

Salvadorian Meatballs takes 30 minutes to cook.

Salvadorian Meatballs makes 16 servings.

The ingredients for Salvadorian Meatballs are:

Sauce:
2 Tomatoes
1 Red Sweet Pepper
1/2 onion
OXO chicken cube
Sazon Goya -Orange box
1 tbsp Corn Flour (thickening agent)
1/2 Cup Water

Meatballs:
2 Pound Lean Beef
1 Tomatoe-diced
1/2 Red Pepper diced
1/2 Green Pepper diced
1/2 Onion diced
Large egg
1 tbsp Season Salt

Here is how you make Salvadorian Meatballs:

Red Pepper Sauce:In a blender add the 1 cup of chopped tomatoes, Large Red pepper, 1/2 C onion, OXO Chicken cube, I packet of Sazon, 1/2 cup water and 2 tbsp meseca (corn flour, for thickening).Puree until smoothing.Add to a large frying pan i use a wok style pan and bring to a boil and simmer.Meatballs:For the meatball finely dice the 1/2c of onion, tomatoe and red and green pepper add to large bowl along with lean been, season salt and egg, mix until all ingredients are incoporated.In a skillet over medium heat and add meatballs and cook through until no longer pink add cooked meatballs to the Sauce this makes about 16 meatball.Once all meatballs are done and added to the sauce simmer for 10 minutes and serve.Serving Size: Makes 16-2oz meatballsNumber of Servings: 16Recipe submitted by SparkPeople user NATHALIASMOMMY.

The nutritional information for Salvadorian Meatballs is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 174.2

• Total Fat: 12.3 g
• Cholesterol: 54.5 mg
• Sodium: 747.2 mg
• Total Carbs: 4.0 g
• Dietary Fiber: 0.8 g
• Protein: 11.1 g

Salvadorian Meatballs is Spanish cuisine.