Chipotle Tomato Meatballs
We're spicing up this thick sauce with chipotle peppers. Serve with corn bread.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 431 |
| pro | 32 g |
| total fat | 18 g |
| sat. fat | 7 g |
| carb | 38 g |
| fibre | 4 g |
| chol | 128 mg |
| sodium | 528 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 46% |
| vit A | 19% |
| vit C | 42% |
| folate | 19% |
-
1 can (28 oz/796 mL) ground tomatoes
1/4 cup (50 mL) packed brown sugar
1/4 cup (50 mL) cider vinegar
1 tbsp (15 mL) chopped chipotle or other hot pepper
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) Worcestershire sauce
Quarter Freezer Meatballs frozen
1 tbsp (15 mL) chopped fresh parsley
Preparation:
In large heavy saucepan, bring tomatoes, sugar, vinegar, chipotle pepper, mustard and Worcestershire sauce to boil over medium heat; reduce heat and simmer until slightly thickened, 20 minutes.
Add meatballs; simmer until hot, 20 minutes. Sprinkle with parsley.
Additional Information
Source
Canadian Living Magazine: March 2005
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