South of the Border Meatballs

Name: South of the Border Meatballs
Cook time: 15 min
Yield: 24 servings

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 24 servings

Serving Size: 2 meatballs

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Ingredients

1-1/2 cups onion
1-1/2 cups green peppers
2 jalapeno peppers
3 pounds ground beef
4 cups cooked rice
5 large eggs
1 tablespoon garlic powder
1 cup taco sauce
1 cup water

Nutrients per serving

Calories 178

Protein 12 g

Carbohydrates 9 g

Fat 10 g

Cholesterol 81 mg

Sodium 101 mg

Potassium 202 mg

Phosphorus 102 mg

Calcium 13 mg

Fiber 0.4 g

Preparation

Preheat oven to 375° F.
Chop onion, green peppers and jalapeno peppers. Beat eggs.
Combine ground beef, onion, green pepper, jalapenos, cooked rice, beaten eggs, garlic powder in a large bowl and mix together.
Roll into 1” balls and place on a baking sheet.
Bake for 10 to 15 minutes, until meatballs are cooked through.
Combine taco sauce and water in a saucepan and bring to boil.
Add meatballs to taco sauce and lower temperature to warm.
Serve hot or place in a covered warming dish or slow cooker on low heat setting.

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Renal and renal diabetic food choices

1-1/2 meat
1/2 starch
1/2 vegetable, low potassium
1/2 fat

Carbohydrate choices

1/2

Helpful hints

Make meatballs ahead and refrigerate. When ready to serve, heat ingredients together and transfer to a warming dish.
Choose lowest sodium brand of taco sauce.

Related Tags:

Bake Beef Mexican

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Submitted by:

Recipe submitted DaVita dietitian Kathy, MS, RD, LDN, CSR, from Pennsylvania

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