This recipe is taken from the 2008 Milk Calendar. A fun dinner will get the kids excited and parents will be thrilled to make an easy, nutritious meal that everyone will love. Serve crisp veggie sticks on the side.
- Prep: 5 min - 10 min
- Cooking: 15 min - 20 min
- 4 large whole wheat flour tortillas
- 2 tsp (10 mL) butter
- 2 garlic cloves minced
- 1 carrot shredded
- 1/2 cup (125 mL) beef broth
- 1/4 cup (60 mL) all-purpose flour
- 1 cup (250 mL) Milk
- 12 oz (375 g) frozen cooked meatballs (about 24)
- 1 cup (250 mL) corn kernels (frozen or drained canned)
- 1 cup (250 mL) tomato sauce or 1/2 cup (125 mL) ketchup
- 1/2 cup (125 mL) Canadian Mozzarella or Cheddar cheese shredded
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Warm tortillas according to package directions.
In a large skillet, melt butter over medium heat; sauté garlic and carrot, stirring, for about 2 min or until softened. Add beef broth. Whisk flour into milk and gradually stir into skillet; cook, stirring often, for about 2 min or until bubbling and thickened. Add meatballs and corn; gradually stir in pasta sauce. Reduce heat and simmer, stirring often, for about 10 min or until meatballs are heated through and sauce is thick.
Spoon meatballs and sauce along centre of each tortilla; sprinkle with cheese. Fold up bottom of tortilla, then fold in sides to enclose filling.
Cooking Tip: Be sure to buy prepared meatballs that aren't deep-fried. You can even use frozen cooked homemade meatballs, just make sure they are about 1-inch (2 1/2 cm) in size.
For the Adventurous: Add 2 tbsp (30 mL) chipotle barbecue sauce and 1/2 cup (125 mL) roasted red pepper strips with pasta sauce. Use Canadian Asiago cheese.
Healthy Eating Tip: This recipe is a great source of vitamin B12 and iron, two important nutrients for growing minds! What a great way to start off another school year.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||19 % / 209 mg|
|Vitamin A:||47 %|
|Vitamin B12:||65 %|