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 zucchini noodles or spaghetti squash and you have a wonderful Italian dinner! Now that's amore! Enjoy!

Italian Meatballs

1 1/2 lbs 95 to 97% lean ground beef or turkey * (3 Leaner)
1/4 cup reduced fat parmesan cheese (2 Condiments)
1 tsp dried basil leaves (1/2 Condiment)
1/4 cup egg beaters (1 1/3 Condiments)
2 tbsp fresh parsley (1/2 Condiment)
1/2 tsp garlic powder (1 Condiment)
1/4 tsp fresh black ground pepper (1/2 Condiment)
3/4 tsp salt (3 Condiments)
1 1/2 cups Great Value Italian diced tomatoes, blended, divided (3 Greens)

Preheat oven to 400 degrees. 
Combine all ingredients in a large bowl except tomato sauce until combined. 
Form meatballs from the meat. 
Bake for 20 minutes or until done.
Divide the meatballs into 3 equal portions.
Add about 1/4 cup tomato sauce to each portion.
Serve each portion with Greens of your choice.

Makes 3 Servings
Each Serving Provides
1 Leaner, 1 Green, and 3 Condiments
Add 2 Greens and 1 Healthy Fat such as 1 cup (180 g) zucchini noodles or 155 g spaghetti squash sauteed in 1 tsp olive oil

* If using 85 to 94% lean ground beef, use 21 ounces raw weight.

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