By Linda Gassenheimer, Tribune News Service
You can make a flavorful, fuss-free dinner by cooking everything in one skillet with this tasty meatball dish. Parmesan cheese and panko breadcrumbs give the meatballs a rich flavor and texture.
To elevate a store-bought pasta sauce, I added a touch of garlic, then paired it with frozen green beans and sweet potatoes for a colorful, well-rounded meal ready in minutes.
HELPFUL HINTS:
If frozen sweet potato cubes are unavailable use frozen or fresh butternut squash cubes.
Any type of low sodium pasta sauce can be used.
COUNTDOWN:
Assemble ingredients.
Brown meatballs and remove.
Start sauce and add meatballs.
SHOPPING LIST:
To buy: 3/4 pound 95 percent lean ground beef, 1 container plain panko breadcrumbs, 1 piece Parmesan cheese, 1 container frozen cut green beans, 1 container frozen sweet potato cubes, 1 bottle no-salt-added pasta sauce
Staples: olive oil, egg, garlic, salt and black peppercorns.
Garlic Meatballs
Recipe by Linda Gassenheimer
Ingredients
- 3/4 pound 95 percent lean ground beef
- 1 large egg
- 2 tablespoons plain panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 2 cups frozen cut green beans
- 2 cups frozen sweet potato pieces, about 1/2-inch pieces
- 1 1/2-cups no-salt added pasta sauce
- 4 crushed garlic cloves
Directions
Add beef, egg, breadcrumbs, Parmesan cheese, salt and pepper to a small bowl. Mix all ingredients together and form into 8 meatballs. Heat oil in a large skillet over medium high heat and add the meatballs. Brown on all sides for 3 to 4 minutes. Remove meatballs to a plate. Add the green beans, sweet potatoes, pasta sauce and garlic to the skillet. Mix to combine all ingredients. Return the meatballs to the skillet. Bring sauce to a simmer, cover with a lid and cook 9 to 10 minutes stirring occasionally. The green beans should be tender, and meatballs cooked through. A meat thermometer should read 130-135 degrees. Divide in half and serve on two dinner plates.
Yield 2 servings.
Per serving: 620 calories (31 percent from fat), 21.7 g fat (7.2 g saturated, 8.0 g monounsaturated), 213 mg cholesterol, 50.2 g protein, 55.4 g carbohydrates, 10.6 g fiber, 800 mg sodium.
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