Mexican Meatballs
Spicy Pineapple Slaw
Ingredients
- 2 lb ground beef
- 1 (8-oz) pkg sliced mushrooms, finely chopped
- 1 large onion, chopped
- 1 Tbsp Southwest seasoning
- 1 large egg, lightly beaten
- 2 Tbsp olive oil
- 2 (14.5-oz) cans fire-roasted diced tomatoes
- 1 jalapeño pepper, thinly sliced
- ¼ cup chopped fresh cilantro
- 2 limes, cut into wedges
Instructions
- Combine ground beef, mushrooms, onion, seasoning and egg; shape into 1-inch meatballs.
- Cook in hot oil in a large, deep nonstick skillet over medium heat 4 minutes or until browned and no longer pink in centers, stirring often.
- Remove from skillet; keep warm.
- Add tomatoes to skillet; bring to a boil, and simmer 15 minutes or until slightly thickened.
- Return meatballs to skillet; cover and simmer 5 minutes or until thoroughly heated.
- Sprinkle with jalapeño and cilantro. Serve with lime wedges.
Side Dish Ingredients
- 1 (10-oz) pkg angel hair coleslaw mix
- 1 (8-oz) can pineapple tidbits in juice, drained
- ⅓ cup chopped green onions
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp crushed red pepper
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
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