Lunch

Spicy Spanish Meatballs is for Lunch.

Spicy Spanish Meatballs takes 70 minutes to prepare.

Spicy Spanish Meatballs takes 30 minutes to cook.

Spicy Spanish Meatballs makes 10 servings.

The ingredients for Spicy Spanish Meatballs are:

Jennie-O's Extra Lean ground turkey breast (1 package)

1 packet of taco seasoning (I used McCormick's Chicken Taco seasoning)

1 whole egg (or two egg whites)

1 can of tomato paste (I used the Contadina paste with roasted garlic)

1/3 cup seasoned breadcrumbs

To complete the dish:
7 1/2 cups steamed brown rice
2 cups cooked sweet corn kernels OR black beans
1 cup diced red, yellow, and green bell peppers
3/4 cup salsa
1 cup shredded 2% mexican style cheese

Here is how you make Spicy Spanish Meatballs:

1) If you have a rice steamer - go ahead and set up to steam the brown rice while you are working on everything else.2) Pre-heat the oven to 375.3) Line 2 baking sheets with foil.4) Beat the egg until slightly frothy. Add tomato paste, seasoning mix, and turkey. Blend well (usually easiest by hand). (NOTE - you may choose to use only 1/2 a can of paste, and save the other half for later in the recipe).5) Using a melon baller and a teaspoon, form small meatballs from the mixture and place on the foil-lined baking sheets. The recipe should make approximately 52-54 meatballs.6) Place on middle oven rack and bake for 20-30 minutes (depends on the size of the meatballs you made and how close together they are on the sheet - smaller meatballs with more space between them will cook more evenly).7) When they are done, remove them from the baking sheet quickly so they stop browning on the bottom. If you want a hint of crisp to the coating you can spray them with a bit of olive oil before baking, but be sure to allow for the extra calories and fat!8) Now to assemble the quick and easy meals - gather 10 small containers (2 cup size). Into each container add 3/4 cup of steamed brown rice and 5 meatballs. Then evenly distribute the corn or beans, and peppers. Top each with your favorite salsa and a small sprinkle of the shredded cheese.I re-heat these and dump them over a 2 cup serving of fresh mixed greens and top with 3 crushed baked tortilla chips. The salsa serves as dressing for me. This makes a very filling meal for less than 500 calories! But, my husband heats it up, smashes the meatballs, and uses it as filling for corn tortilla roll-ups along with a little bit of lettuce.Makes 10 servings of about 1 1/2 cups. 3/4 cup of brown rice5 meatballs Number of Servings: 10Recipe submitted by SparkPeople user MBSAENZ.

The nutritional information for Spicy Spanish Meatballs is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 303.5

• Total Fat: 6.9 g
• Cholesterol: 34.8 mg
• Sodium: 650.6 mg
• Total Carbs: 53.0 g
• Dietary Fiber: 4.9 g
• Protein: 12.1 g

Spicy Spanish Meatballs is Mexican cuisine.

The dietary needs meet for Spicy Spanish Meatballs is Low Fat