Healthy Meatball Dinner

meatballs.png

A healthier version of moist Italian meatballs served with green beans and tender garlic roasted potatoes.

INGREDIENTS

  • 1 lb small assorted red, gold and purple potatoes, sliced into medallions.

  • 4 cloves of garlic, minced

  • 1 tsp snipped fresh rosemary

  • 6 tbsp quick-cooking rolled oats

  • 1 egg white

  • 1/4 cup grated onion

  • 1 tsp dried Italian seasoning

  • 1/4 tsp crushed red pepper

  • 12 oz. 90% lean ground beef

  • 8 oz green beans, trimmed

  • 1/4 cup lower sodium pasta sauce (your fave)

  • 2 tbsp parmesan cheese, grated or sprinkle

  • 2 tsp snipped freshparsley

 

 

INSTRUCTIONS

1. Preheat oven to 425 degrees F. Place potatoes in a 15x10 baking pan. Drizzle with 2 tsp olive oil and sprinkle with two of the minced garlic cloves, the rosemary, salt and pepper. Toss to coat and roast 10 minutes.

2. Meanwhile, place oats in a food processor. Cover and process into a powder. In a large bowl, combine oat powder, egg white, onion, Italian seasoning, crushed red pepper, 1 of the minced garlic cloves and 1/4 tsp each salt and pepper. Add beef, mix well. Using 1/4 cup mixture for each, shape into eight meatballs.

3. In a medium bowl, combine the remaining minced garlic, 2 tsp olive oil, and 1/4 tsp each of salt and pepper. Add green beans, toss to coat.

4. Push potatoes to one end of baking pan. Arrange meatballs on the other end and mound green beans in the middle. 

5. Roast 20-25 minutes more, or until meatballs are done (160 degrees F) and vegetables are tender, rotating pan after 10 minutes. Spoon pasta sauce over meatballs in the last two minutes of roasting.

6. Sprinkle meatballs with parmesan cheese and fresh parsley. If desired, serve with additional pasta sauce.