Ingredients

• 2 tablespoons fresh cilantro, finely chopped
• 1 small Spanish onion, thinly sliced
• 6 cloves fresh garlic, finely chopped
• 1 ½ lb fresh seasoned beef meatballs
• 1 ½ cups recaito seasoning sauce
• ½ cup reduced-sodium beef broth

Prep

• Chop cilantro; set aside.
• Slice onion; chop garlic.

Steps

1. Preheat large sauté pan on medium-high 2-3 minutes. Place meatballs in pan; cook 4-5 minutes, turning to brown on all sides.
2. Drain meatballs, if needed, reserving about 1 tablespoon of drippings in pan. Add onion and garlic to meatballs and reserved drippings; cook and stir 2-3 minutes or until onions are softened.
3. Stir in recaito and beef broth. Reduce heat to medium; cook 4-5 minutes or until meatballs are 160°F. Sprinkle with cilantro and serve.

Ingredients

• 1 red bell pepper, thinly sliced
• 1 small Spanish onion, thinly sliced
• 2 cloves fresh garlic, finely chopped
• 2 tablespoons extra-virgin olive oil, divided
• 1 (12-oz) bag fresh whole green beans
• 2 teaspoons Complete seasoning
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper

Prep

• Slice pepper and onion; chop garlic.

Steps

1. Preheat large sauté pan on medium-high 2-3 minutes. Place 1 tablespoon of the oil in pan, then add green beans; cook and stir 4-5 minutes or until beans begin to soften.
2. Stir in garlic and remaining ingredients (except olive oil) and cover; cook and stir 3-4 minutes or until peppers are softened and beans are tender. Drizzle with remaining 1 tablespoon olive oil just before serving. (Makes 6 servings.)