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    You are in: Home / Recipes / Meatballs in Salsa Recipe
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    Meatballs in Salsa

    Meatballs in Salsa. Photo by Mercy

    1/1 Photo of Meatballs in Salsa

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Mercy's Note:

    This recipe is here through the courtesy of the great Mildred "Mama Dip" Council. If you didn't yet know about this great Southern treasure, read up on her life story and buy her cookbook. You will not regret it!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (16 ounce) jar prepared hot salsa
    • 1 (8 ounce) can tomato sauce
    • 1 lb ground sirloin (or lean ground beef)
    • 1/2 lb ground pork
    • 1 egg, beaten
    • 1/2 teaspoon dried thyme
    • 1 teaspoon garlic salt (I use fresh minced garlic and salt, but this is the original recipe)
    • 2 tablespoons prepared steak sauce (like A1)
    • 1 tablespoon vinegar
    • 1 tablespoon prepared mustard

    Directions:

    1. 1
      Combine the salsa with the tomato sauce in a saucepan and start warming together over low heat.
    2. 2
      Mix the remaining ingredients together with your hands until thoroughly combined.
    3. 3
      Form the mixture into 20 1-inch balls.
    4. 4
      Bake the meatballs on a cookie sheet or baking pan at 350°F for 25 minutes.
    5. 5
      Transfer the meatballs to a casserole, pour the heated sauce over the top and bake at 350°F for 10 minutes.
    6. 6
      Turn the oven off, leaving the dish inside, and let it set in the cooling oven for 20 to 25 minutes until serving.

    Ratings & Reviews:

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    Nutritional Facts for Meatballs in Salsa

    Serving Size: 1 (329 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 388.6
     
    Calories from Fat 219
    56%
    Total Fat 24.4 g
    37%
    Saturated Fat 9.3 g
    46%
    Cholesterol 145.7 mg
    48%
    Sodium 917.0 mg
    38%
    Total Carbohydrate 9.4 g
    3%
    Dietary Fiber 2.3 g
    9%
    Sugars 4.9 g
    19%
    Protein 32.4 g
    64%

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