Italian Meatballs

These meatballs turned out really yummy! They had lots of flavor and I didn't miss the breadcrumbs at all. The grated parmesan cheese makes up for it. It works as an excellent binder, in addition to the egg, and helps keep the meat moist. Serve these yummy meatballs with Rao's marinara sauce over 1 cup of zucchini noodles or spaghetti squash and you have a wonderful Italian dinner! Now that's amore! Enjoy!

Italian Meatballs

19 oz 93% reduced fat ground beef (2 2/3 Leans)
1/4 cup reduced fat parmesan cheese (2 Condiments)
1 tsp dried basil leaves (1/2 Condiment)
1 egg (1/3 Lean)
2 tbsp fresh parsley (1/2 Condiment)
1/2 tsp garlic powder (1 Condiment)
1/4 tsp fresh black ground pepper (1/2 Condiment)
1/2 tsp salt (2 Condiments)
3/4 cup Rao's marinara sauce (3 Greens)

Preheat oven to 350 degrees. Combine all ingredients except the diced tomatoes in a bowl until combined. Form balls from the meat. Bake for 20 minutes or until done. Add the meatballs and Rao's marinara sauce to a medium sized  saucepan over medium heat until heated thoroughly. Divide into 3 equal portions.

3 Servings with 
1 Lean, 1 Green, and 2.16 Condiments

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