Monday, November 2, 2009

Meatballs and Sauce

Remember the good ol' days when ground meat was cheap??

This morning I began the "Ground Beef Mini-Session" from Frozen Assets Lite & Easy by Deborah Taylor-Hough: Meatballs and Sauce, Beef Loaf, Pizza Burgers, Macaroni and Beef, and Tortilla Casserole. My son, Tim, and grandson, Taylor, have been my taste testers today. All the meals have been well received so far. Taylor wanted to take a nap, but he has requested a wake up call when the Tortilla Casserole comes out of the oven so he can taste test it as well . . . LOL.

Meatballs and Sauce

Serves 6

1 cup dry bread crumbs
3/4 cup skim milk
2 pounds extra lean ground beef
1-1/2 cup grated zucchini
3/4 cup apple juice (or white wine)
3 tbsp Parmesan cheese
3 tbsp tomato paste
1 tbsp oregano
32-0z. canned crushed tomatoes
1 cup water.

Mix bread crumbs and milk. Let stand 5 minutes. Add beef, zucchini, 2 tbsp apple juice, cheese, tomato paste and 1 tsp oregano. Mix well. Form into 36 equal meatballs. Spray large skillet with nonstick cooking spray; heat. Add meatballs, cook over medium-high heat, turning as needed, until browned on all sides (about 10 minutes). Remove meatballs from skillet; set aside. In same skillet, cook remaining apple juice over medium-high heat, scraping brown bits from bottom of skillet. Add tomatoes, remaining oregano and water. Reduce heat to low; add meatballs. Simmer, covered, 30-40 minutes until meatballs are cooked through.

Per serving: 270.8 calories; 11.5 g fat; 15.8 g protein; 26.8 g carbohydrates; 40 mg cholesterol


Le dîner est servi . . .