Sunday, November 18, 2012
Dinner: Homemade Meatballs & Sauce on fettuccine
Here’s my recipe:
Serves 10. 6 Points Plus per serving. 3 Meatballs & roughly 1/2 cup sauce per serving.
1 ¼ pound lean (93%) ground beef
1 ¼ pound lean ground pork
½ cup wheat Italian breadcrumbs
2 large eggs (beaten)
3/4 cup reduced-fat parmesan cheese (1/2 cup into the meatballs, the other half goes in the sauce)
Small handful fresh Parsley
~4 tablespoons minced garlic (2 tablespoons in sauce, the other half in the meatballs)
2 tablespoons olive oil
1/3 cup skim milk
3 large cans crushed tomatoes
1 can diced tomatoes (with garlic) - Drained
Large onion (cut in half)
Dried Italian seasoning
Crushed red pepper flakes
Mix the ground beef, pork, eggs, parsley, minced garlic, breadcrumbs, milk together in a bowl. Season with some black pepper, salt, Italian seasoning (I added extra even though the breadcrumbs were already seasoned). Season appropriately to obtain the smell you’d want.
Form 30 balls, rolling the meat mixture in your hands until perfectly round. Place onto a non-stick baking sheet. Bake in a 350 degree oven for about 20 minutes. Cooking time may vary based on your oven. Make sure to shake the pan halfway through to turn the meatballs.
In a large sauce pan, add in 2 tablespoons of olive oil and heat through. Add garlic and halved onion. Let the flavors marinate then add in cans of crushed tomatoes, can of diced tomatoes, parmesan cheese, and season with salt, black pepper, garlic powder, Italian seasoning, crushed red pepper flakes. Let simmer.
When meatballs are done cooking – add to the sauce. Cover and let simmer for 1-2 hours on medium-low.
A serving of 3-meatballs with sauce was 6 PointsPlus values. I ate this with 1 cup of whole grain fettuccine making it an 11 PointsPlus dinner.