Tonight's dinner was mostly vegetables, and it was very satisfying to me. We had mashed potatoes with meatballs and gravy over the top, carrots-broccoli-cauliflower, and some mixed lettuce greens with a little ranch dressing. (There are more nutritious choices of dressing available, but, you know, comfort food counts for a lot.)
Porcupine Meatballs
1 pound extra lean ground beef
1 cup cooked brown rice, loosely packed, or 1/2 cup packed
1/2 cup green pepper, chopped (I used a whole red pepper. They were on sale this week.)
1/2 cup onion, chopped (I used a whole medium onion)
2 egg whites (I used two whole eggs)
1/2 teaspoon salt and pepper each
6 oz. tomato paste (I used a can of cream of mushroom soup. If you want the tomato-y-type sauce, it's easy to just use a can of tomato soup)
3/4 cup water
1 teaspoon Worcestershire sauce (omit if you're doing the tomato soup)
Mix all ingredients except water and tomato paste and Worcestershire sauce. Shape into 18 meatballs (I got about 24). Place in 9x9 baking dish (I lined a 9x13 with foil (easier clean-up!).) Bake at 375 degrees for 30 minutes. Pour tomato paste, Worcestershire Sauce and water mixture over meatballs and bake 30 minutes more.
Ellen
3 comments:
looks good, question though, did you have mashed tomatoes or potatoes? lol the green smoothie looks pretty good!
I think I might try these tonight. My friend was telling me about a meat ball recipe she does with some mozzarella cheese in the middle. The sound delicious, but of course not very nutritious.
Potatoes, lol! I'll change that right now. As a side note, the suggestion is to serve it with rice, but after the stir-fry and rice from the night before, we were ready for a change. Of course, if you served it with rice, you would use the tomato sauce, not the cream of mushroom soup. Or at least, I would.
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