I didn’t grow up eating meatballs. Â It’s just not something you eat when your mom is a traditional Puerto Rican cook. Â Once I met my hubby, I quickly realized he loves Italian food (it may have something to do with the fact that he worked in a pizzeria during college)! Â He’s especially fond of meatballs, so here’s my spin on these delish little nuggets of heaven. Â These Asiago meatballs are tender, juicy and flavorful, even though they’re made with ultra-lean ground beef (96% lean)! Â I add in moisture with some skim milk, soaked whole wheat bread, and egg white. Â The result? A tender, delish meatball you can feel good about feeding to your family.
Serves 4, yield 10-12 meatballs
300 calories per serving (2.5-3 meatballs depending on size)
1 lb lean ground beef (93% or higher)
1 teaspoon olive oil
1/2 cup onion, finely diced
2-3 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 cup fresh parsley, chopped
1/3 cup skim milk
1 large egg white
3 slices low cal whole wheat bread (40 cal per slice), crusts trimmed
1/4 teaspoon red pepper flakes
3/4 cup grated Asiago cheese
1/2 teaspoon salt & 1/4 teaspoon pepper
For serving
A 24 oz jar of your favorite pasta sauce
Preheat the oven to 425°F.
 Cut the crusts off the bread, place the slices into a bowl, and cover with 1/3 cup skim milk.  Set aside.
Meanwhile, in a saute pan, heat up 1 teaspoon of olive oil, and toss in the onion and garlic. Â Cook for 4-5 minutes, until tender.
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Add the onions and garlic into a bowl. Â Break up the soaked bread with your fingers, and add it into the bowl as well, along with any milk that didn’t soak into the bread.
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Add in the egg white.
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Finally, add in the parsley, red pepper flakes, salt, pepper, oregano and Asiago.
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Stir the mixture together until combined.
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Add in the  meat, and mix with a fork until thoroughly combined with the other ingredients.  This will prevent it from getting overworked.
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Using an ice cream scoop or measuring spoon, form 10-12 meatballs.
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Place the meatballs on a baking sheet lined with parchment paper.
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Bake for 15 minutes, until browned. Â You can broil them for a few minutes to get them golden on the top.
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In a large pan, pour in the pasta sauce, then transfer the meatballs into the sauce. Spoon some sauce over them to keep them moist.
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Cover the pan, and cook the meatballs on medium-low heat for 20-25 minutes, until they’re cooked through.
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Serve with whole wheat pasta and an extra sprinkle of Asiago cheese.
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[gmc_recipe 3432]
One Response
These were absolutealy awesome