Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 23
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. 85%-lean ground beef | ||
| 1 c. Hy-Vee panko bread crumbs | ||
| ½ 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 | ||
| ¾ c. packed Hy-Vee brown sugar | ||
| ¼ c. Hy-Vee mustard | ||
| ¼ c. Hy-Vee white vinegar |
Directions
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.
Nutrition facts
Servings
150 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 45mg
- Sodium: 250mg
- Total Carbohydrates: 13g
- Protein: 9g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 2%
0%
Iron 6%
0%
Calcium 4%
Recipe Source:
Hy-Vee weekly ad from the week of December 26, 2013.