Blameless Balls of Meat

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.

Seasoned Meatball Meat. (Photo/Kendra Yost)

Form into meatballs.

Drizzle olive oil in pan over medium-high head and add meat balls.

Meatballs are added to olive oil in a hot pan. (Photo/Kendra Yost)

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.

Browned meatballs. (Photo/Kendra Yost)

Add tomato sauce and come to a low boil.

Turn down the  heat and simmer for 15 to 20 minutes.

Meatballs simmered in tomato sauce. (Photo/Kendra Yost)

Garnish with Parmesan cheese and oregano.

A healthier version of the classic meatball sprinkled with fresh Parmesan. (Photo/Kendra Yost)

Serve the meatballs over spaghetti squash for the ultimate sinless Italian dish.

March 9, 2013, marks National Meatball Day.

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