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Lunch: Classic Meatballs
This recipe calls for 95% lean ground beef, but you can use ground turkey or chicken if you?d like. These meatballs can be added to sauces, soups or other recipes.
This recipe includes superfoods such as:
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1/2 cup dried Italian bread or gluten-free bread cubes, drizzled with 1/4 cup skim milk, drained and squeezed of excess liquid
3/4 lb very lean ground beef (95% lean)
1 egg, lightly beaten
2 Tbsp fresh flat-leaf parsley or basil, finely chopped
1/2 tsp salt
1/4 tsp freshly ground black pepper
Pinch crushed red chile flakes
2 cups Fresh Tomato Sauce (see Note)
Instructions
Combine all of the ingredients except for the tomato sauce in a large bowl. Mix well with hands.
Shape mixture into uniform 1/2-inch meatballs and set on a clean baking sheet or cutting board.
Bring tomato sauce to a light boil in a large saucepan over medium heat. Add the meatballs, stir and cover. Reduce heat to medium-low and simmer for 30 minutes, or until meatballs are cooked through and tender.
Note: See recipe for Fresh Tomato Sauce to prepare.
Choices: 1 Carbohydrate, 1 Lean Protein, 1/2 Fat
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Serving Size: 6
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 130 kcal | ||
| Fat 6 g | ||
| Carbohydrate 13 g | ||
| Protein 6 g | ||
| Cholesterol 40 mg | ||
| Saturated Fat 1.2 g | ||
| Sodium 300 mg | ||
| Sugar 7 g | ||
| Fiber 3 g | ||
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