Let’s be honest, Italian food isn’t exactly the healthiest of foods. Mama Mia!
It tends to be loaded with carbs that put a damper on squeezing into that slinky dress or tight-as-hell jeans.
Omitting breadcrumbs means fewer carbs if you are into that sort of thang.
Fresh herbs bump up the flavor on this healthier version of a meatball compared to the original.
Cooking healthy doesn’t mean sacrificing taste. Don’t be ridiculous.
Here’s what you will need:
Package of 90% Lean Ground Beef
3-4 Springs of Fresh Oregano, chopped
3-4 Springs of Fresh Thyme, chopped
One Large Egg, Beaten
2 Cloves of Garlic, diced
White or Yellow Onion
1/4 Cup of Ketchup (Sugar free)
Handful of Fresh Parmesan Cheese
Can of tomato sauce
Olive Oil
Salt & Pepper
Add onion and garlic to sauce pan drizzled with olive oil on medium heat. Allow to soften for about 4 minutes.
Remove onion mixture and let cool for 5 minutes.
Add onion mixture, egg, oregano, thyme, ketchup, Parmesan, salt and pepper to the ground beef.
Mix together with hands.
Form into meatballs.
Drizzle olive oil in pan over medium-high head and add meat balls.
If using a smaller pan you might have to make two batches
Brown each side of the meatball. The meatballs will be more delicate then regular meatballs due to lack of breadcrumbs so be careful.
Add tomato sauce and come to a low boil.
Turn down the heat and simmer for 15 to 20 minutes.
Garnish with Parmesan cheese and oregano.
Serve the meatballs over spaghetti squash for the ultimate sinless Italian dish.
March 9, 2013, marks National Meatball Day.
Slangshot 