2019-11-01 Good Housekeeping

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Easy Weeknights

Make a fresh and delicious dinner in less time

than you’d need to order takeout

CROWD-PLEASER

Picadillo Meatballs

Prep 20 min. | To t a l 25 min.

1. Heat 1 Tbsp olive oil in 12 -in. skillet

on medium-high. Add 1 medium onion

(finely chopped); cook, covered, stirring

occasionally, until tender, 5 min. Stir in

2 cloves garlic (finely chopped). Cook 1 min.

2. In large bowl, combine half of onion
   mixture with 1⁄4 cup each pimiento-stuffed
   olives and raisins (both chopped), 1 tsp
   ground cumin and 1⁄4 tsp each salt and
   pepper, then mix in 11⁄4 lbs ground beef.

Form into 1 -in. balls (about 20 ) and place

on foil-lined broiler-proof baking sheet.

Broil until cooked through, 7 to 8 min.

3. Heat skillet with remaining onion mixture
   on medium. Add one 1 4-oz can tomato sauce
   and 1⁄4 tsp ground cinnamon; heat through.
   Stir in 1 Tbsp red wine vinegar.


4. Toss cooked meatballs in sauce.
   Serve with steamed white rice and
   cilantro if desired.

SERVES 4 About 365 cal, 20 g fat (7 g sat), 29 g pro, 890 mg sodium, 18 g carb, 3 g fiber

28 GH^ NOVEMBER^2019