Thursday, January 19, 2006

tuscan meatballs

We picked up this recipe card from a Walmart Supercenter and I was shocked to find out how good it was.

I serve this on top of a bed of spaghetti squash and a salad and it's very filling. And best of all, it's fast. Prep Time: 19 min. Cook time 11 min.
  • 1 lb. ground beef chuck
  • 1/4 c. grated parmesan cheese
  • 2 Tbsp. chopped fresh basil
  • 3 cloves garlic, minced, divided
  • 1 egg, beaten
  • 2 Tbsp. extra virgin olive oil
  • 1 sm. onion, finely chopped
  • 1 15oz. can diced tomatoes with basil and oregano
  • 2 Tbsp. tomato paste
  • 1/2 tsp. salt
  • 1/3 cup thin sliced fresh basil leaves
In a medium bowl, mix beef, parmesan & chopped basil, 1 clove garlic, and egg until well blended. Shape into 24 meatballs (about 1 scant tablespoon each), 1 to 1-1/4 inches round.

Heat oil in large nonstick skillet over medium heat. Add meatballs; cook 5 to 7 minutes or until evenly browned, turning occasionally.

Add onion and remaining 2 cloves garlic; cook and stir 1 minutes. Increase temperature to medium-high heat. Stir in tomatoes, tomatoe paste, and salt. Reduce heat; cover and cook 4 to 6 minutes or until meatballs are thoroughly cooked (internal temp of 160°f). Stir in strips of basil.

Per Serving: 187 cal, 13g fat, 49mg chol., 474 mg sodium, 3g carb, 16g protein, 1g fiber.



Donna said...

My family loved this recipe. I lost it when my house burned and have been looking for it ever since. Today I Googeled it and found your posting. Thank you. We will enjoy it again tonight.

Dawn said...

Oh I'm glad! So sorry about your house, though!