Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
933
Calories
50g
Protein
22g
Fat
131g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound Bob Evans Original Recipe Roll Sausage
- 1 (16 ounce) jar prepared salsa - medium heat
- 1 1/4 cups plain bread crumbs
- 1 egg
- 1 1/4 teaspoons granulated sugar
- 3/4 to 1 cup red bell pepper, diced
- 3/4 cup green bell pepper, diced
- 1/2 cup scallions, sliced - green part only
- 1 1/2 teaspoons ground cumin
- 1/2 to 3/4 teaspoon garlic powder
Directions
1
In a medium size bowl, add sausage, egg and 1 cup salsa (8 ounces). Add bread crumbs until mixture starts to firm.
2
Combine mixture with cut vegetables and seasoning. Form into 1 1/2 to 2 inch meatballs and place on non-stick cookie sheet. Leave space between meatballs. Bake for 15 to 20 minutes depending on oven.
3
Serve with remaining salsa in a dish and side container of wooden picks on tray.
4
Makes approximately 24 to 26 meatballs. Refrigerate leftovers. Enjoy!
5
Category:Southwestern Recipes
6
Category:Southwestern Meat Dishes
Recipe sourced from
fandom