26 April, 2014
Appetizer Pinata Meatballs
Appetizer Pinata Meatballs
Save to BigOven Persons
36
Serving Size
1 each
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- 1 lb. ground beef
- 1/4 cup chopped raisins
- 1/3 cup dry bread crumbs
- 1/4 cup milk
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon onion salt
- 1/8 teaspoon pepper
- 36 small pimento-stuffed olives
- 1/2 cup or more Catalina French dressing
Instructions
- Combine meat, raisins, bread crumbs, milk, egg and seasonings. Mix lightly. Shape meat mixture around olives into balls.
- Brown meatballs in dressing over low heat. Cover and continue to cook over low heat 10 minutes, turning meatballs occasionally.
- Makes 3 dozen appetizers.
Notes
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Appetizer Pinata Meatballs
Serves: 36
| Amount Per Serving: 1 each | ||
|---|---|---|
| Calories | 64.69 kcal | |
| % Daily Value* | ||
| Total Fat 5.23 g | 8% | |
| Saturated Fat 1.47 g | 7.4% | |
| Trans Fat 0.15 g | ||
| Cholesterol 13.56 mg | 4.5% | |
| Sodium 61.8 mg | 2.6% | |
| Total Carbohydrate 1.92 g | 0.6% | |
| Dietary Fiber 0.19 g | 0.8% | |
| Sugars 0.75 g | ||
| Protein 2.56 g | ||
| Vitamin A 0.51 % | Vitamin C 0.08 % | |
| Calcium 1.02 % | Iron 2.48 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Beckies Kitchen
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3 thoughts
Can I make the meatballs ahead and freeze them, then thaw and cook or cook ahead and then freeze and reheat??
Either way will work. I prefer to make them ahead and freeze, then cook. To me the flavors seem to meld better that way.
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