February 19th, 2007
By Heather Trim
In a medium bowl, using a fork, whisk together milk, egg, Tex-Mex seasoning and salt. Tear bread into tiny pieces, dropping them into milk mixture; stir well. Let stand for 5 minutes until mushy. Add meat and coriander. With fork, stir just until blended (do not overmix or meatballs will be tough).
Form meat into about forty 1-inch (2.5-cm) meatballs. In a large non-stick skillet, heat oil over medium heat. Cook meatballs, in two batches if necessary, for 7 to 8 minutes, until mostly browned all over. Return all meatballs to skillet. Stir in red pepper, salsa and water. Reduce heat to medium-low; cook, covered, stirring once or twice, for 3 to 5 minutes, until meatballs are cooked through.
Set aside 16 meatballs for Fast Meatball Tortillas. Spoon remaining meatballs and sauce over cooked rice; sprinkle with cheese and coriander. Serve at once.
per serving 243 calories, 12.5 g fat, 49 mg calcium, 491 mg sodium, 8.3 g carbohydrates, 1.6 g fibre, 24 g protein