- 1/4 cup masa harina or yellow cornmeal
- 1/4 cup hot water
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano leaves, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons canola oil
- 1 (10.75 ounce) can Campbell's® Condensed Tomato, Chipotle & Olive Oil Soup
- 1/2 cup water
- Stir the masa harina and hot water in a large bowl. Add the beef, pork, onion, garlic, oregano, salt and black pepper and mix thoroughly. Shape the beef mixture firmly into 16 (1 1/2-inch) meatballs.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the meatballs and cook for 10 minutes or until well browned and cooked through. Remove the meatballs from the skillet.
- Stir the soup and water in the skillet and heat to a boil. Return the meatballs to the skillet and stir to coat. Reduce the heat to medium-low. Cook for 5 minutes or until the meatballs are hot, stirring occasionally.
05/07/2018
recipepes.com
Meatballs in Chipotle Sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
