Fire-Roasted Tomato Meatballs
Ingredients
- 1½ lb ground beef
- 1 (8-oz) pkg sliced mushrooms, finely chopped
- 1 onion, chopped
- 1 tsp dried oregano
- 1½ Tbsp Montreal steak seasoning
- 1 large egg, lightly beaten
- 2 Tbsp vegetable oil
- 2 (14.5-oz) cans fire-roasted diced tomatoes
Instructions
- Combine beef, mushrooms, onion, oregano, steak seasoning, and egg; shape into 1-inch meatballs. If desired, freeze meatballs in a zip-top plastic bag up to 1 month. Thaw overnight in refrigerator when ready to cook.
- Cook meatballs, in batches, 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, and keep warm.
- Add tomatoes to skillet; bring to a boil, and simmer 15 minutes or until slightly thickened.
- Add meatballs; cover and simmer 5 minutes or until thoroughly heated.
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