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South of the Border Meatballs
Source: dLife

A vegetarian Mexican style meatball.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 235.9
Total Carbs 21.7 g
Dietary Fiber 5.8 g
Sugars 4.1 g
Total Fat 6.7 g
Saturated Fat 3.5 g
Unsaturated Fat 0.2 g
Potassium 625.0 mg
Protein 19.7 g
Sodium 218.2 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 Meat , 1 1/2 Starch , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  vegetarian protein crumbles
1 cup  low sodium vegetable broth
1 each  eggs
0.3333 cup  bread crumbs
0 1/4 cup  white whole wheat flour
2 oz  Cheese, colby monterey jack
0 1/4 cup  fresh chopped onion
1 each  medium garlic cloves
1 tsp  spearmint, dried
0 1/2 tsp  oregano leaves
0 1/2 tsp  ground cumin
0 1/2 tsp  salt
0 1/4 tsp  ground cayenne (red pepper)
  1. In large mixing bowl, soak vegetable protein in broth 20 minutes or until all broth is absorbed.
  2. Combine eggs, breadcrumbs, flour, cheese, onion, garlic, mint, oregano, cumin, salt, and pepper with vegetable protein. Shape mixture into 20 balls.
  3. Preheat oven to 350°F.
  4. Place meatballs on baking sheet. Bake 15 - 20 minutes.

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