Meat Balls with Vegetables, Chips and Salsa Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beef Dishes · Main Dishes · Meat Dishes

Meat Balls with Vegetables, Chips and Salsa

From Dorothy McNett's recipes at If it is easier for you, just shape them into patties and saute until done. Serve with lots of fresh summer vegetables (grilled or roasted zucchini is wonderful!) and a tasty sauce of your choice.

1 1/2 pounds lean ground beef
2-3 slices whole wheat bread
2 tablespoons flour
1/2 green bell pepper
1 medium onion
3 cloves garlic
1 sprig parsley
1/2 cup salsa or catsup
1/2 teaspoon fine sea salt
flour for dredging
sweet Hungarian paprika

blue or regular corn chips (or julienned fresh or cooked vegetables, or mashed potatoes...)
salsa or tomato sauce, or mushroom sauce, or sweet / sour sauce...(apricot red pepper sauce!!!)

Crumble meat into a batter bowl and set aside. In food processor with steel chopping blade in place, combine the bread, flour, green pepper, onion, garlic, and parsley. Pulse to chop finely. (or dice vegetables with your nice sharp knife!) Add the salsa and salt. Pour over the meat and mix thoroughly. Shape into meat balls and dredge with the flour so that they are not sticky. Sprinkle with paprika.
Heat a heavy bottomed saute pan over medium high heat, adding about 2 tablespoons of oil or butter. When pan is hot but not smoking, add enough meatballs to fit comfortably without crowding. Cook gently for 2-3 minutes, rotating as necessary. Repeat until all meatballs have been cooked. Serve with chips and other fresh vegetables along with more salsa.

Recipe created 1997-07-14.

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