Recipe by Eve
"Everyone will wonder what you did differently this time around. The secret is cilantro. Cilantro is wonderful in guacamole but it takes on a whole different flavor in these delicious meatballs. Trust me, I've made these for many potlucks and everyone always loves them. Even people who swear they hate cilantro."
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3 1/2 tablespoons
1 1/2 tablespoons
ground black pepper
1 1/2 teaspoons
finely chopped onion
finely chopped cilantro
garlic, finely chopped
Italian-seasoned bread crumbs
1 (32 ounce) jar
pasta sauce (such as Prego®)
I apologize for having used oatmeal instead of Italian seasoned bread crumbs, but when I saw all the wonderful herbs in this recipe just I had to try it - regardless that I lacked bread crumbs in the pantry! I would have liked these flavorful little meatballs much more had they not been so salty. I will make these again (the oatmeal worked fine, by the way), but experiment by cutting the salt in half. Made per recipe, the salt is waaaay too much.
I took the previous reviewer's suggestion and halved the salt but it was still too salty. I really don't think you need any extra salt for this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Not So Traditional Spaghetti and Meatballs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 177
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