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Taco Meatballs

17 Ratings
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Serves: 23 (about 2 meatballs each)

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All you need:

  • 2 pounds 85%-lean ground beef
  • 1 c. Hy-Vee panko bread crumbs
  • 1/2 c. Hy-Vee skim milk
  • 2 Hy-Vee large eggs
  • 1 tsp Hy-Vee garlic powder
  • Hy-Vee salt and Hy-Vee black pepper, to taste
  • 1 tbsp Hy-Vee Select olive oil
  • 1 c. Hy-Vee ketchup
  • 1 (8 oz) jar mild taco sauce
  • 3/4 c. packed Hy-Vee brown sugar
  • 1/4 c. Hy-Vee mustard
  • 1/4 c. Hy-Vee white vinegar

All you do:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine ground beef, bread crumbs, milk, eggs and garlic powder; season with salt and pepper. Form into 46 (1-inch) meatballs.
  3. In a large skillet, heat olive oil over medium-high heat. Working in batches, brown meatballs on all sides. Place in a 11-by-14-inch baking dish.
  4. Meanwhile, combine ketchup, taco sauce, brown sugar, mustard and vinegar. Pour over meatballs. Bake for 1 hour, stirring halfway through, or until internal temperature of meatballs reach 160 degrees.

Daily Values:

2% vitamin A 4% calcium
2% vitamin C 6% iron

Nutrition Facts per serving:

Calories: 150 Protein: 9g
Carbohydrate: 13g Saturated Fat: 2.5g
Cholesterol: 45mg Sodium: 250mg
Dietary Fiber: 0g Sugars: 10g
Fat: 7g Trans fats: 0g
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