Tuscan Meatballs
James
ingredients
- 1 lb. ground beef chuck
- 1/4 cup grated Parmesan cheese
- 2 tbsp. chopped fresh basil
- 3 cloves garlic, minced, divided
- 1 egg, beaten
- 2 tbsp. extra virgin olive oil
- 1 small onion, finely chopped
- 1 (15-oz.) can diced tomatoes with basil and oregano
- 2 tbsp. tomato paste
- 1/2 tsp. salt
- 1/3 cup thinly sliced fresh basil
directions
- 1
In a medium bowl mix beef, Parmesan, chopped basil, one-third of the garlic, and the egg until well blended. Shape into 24 meatballs (about 1 tablespoon each), 1 to 1 1/4 inches round.
- 2
Heat olive oil in large nonstick skillet over medium heat. Add meatballs; cook 5 to 7 minutes or until evenly browned, turning occasionally.
- 3
Add onion and remaining 2 cloves garlic; cook and stir 1 minute. Increase heat to medium-high. Stir in tomatoes, tomato paste and salt. Reduce heat; cover and cook 4 t0 6 minutes or until meatballs are thoroughly cooked (160F). Stir in sliced basil.
notes
Per serving: 187 cal., 13g fat, 49mg sodium, 3g carbo., 1g pro., 1 g fiber
Source: James Duke
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