26 April, 2014Appetizer Pinata Meatballs Comments : 3 Posted in : Appetizers and Snacks, Meatballs on April 26, 2014 by : Beckie Tags: bread crumbs, Catalina French dressing, ground beef, onion salt, pimento-stuffed olives, raisins Appetizer Pinata Meatballs Save to BigOven Yum April 26, 2014by Beckie Cuisine American Category Appetizers and Snacks Meatballs Persons36 Serving Size1 each Prep Time10 minutes Cook Time15 minutes Total Time25 minutes 12345 Rate this recipe |0 ratings Ingredients1 lb. ground beef1/4 cup chopped raisins1/3 cup dry bread crumbs1/4 cup milk1 egg1/4 teaspoon salt1/4 teaspoon onion salt1/8 teaspoon pepper36 small pimento-stuffed olives1/2 cup or more Catalina French dressing InstructionsCombine 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.NotesNutritional 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 KitchenTags bread crumbs, Catalina French dressing, ground beef, onion salt, pimento-stuffed olives, raisins© 2021 Copyright © 2014-2020 . All Rights Reserved. BeckiesKitchen.com Like this:Like Loading... 3s COMMENTS 3 thoughts Chris November 21, 2016 at 5:00 pmCan I make the meatballs ahead and freeze them, then thaw and cook or cook ahead and then freeze and reheat?? Reply Beckie November 23, 2016 at 8:38 amEither way will work. I prefer to make them ahead and freeze, then cook. To me the flavors seem to meld better that way. Reply Pingback: Quick and Simple Meatballs | Beckies KitchenLeave a Reply Cancel replyYour email address will not be published. Required fields are marked *CommentName * Email * Website Notify me of follow-up comments by email. Notify me of new posts by email. This site uses Akismet to reduce spam. Learn how your comment data is processed.