Italian Meatballs with Chunky Tomato Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 278.7
- Total Fat: 15.3 g
- Cholesterol: 75.0 mg
- Sodium: 442.1 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 1.6 g
- Protein: 25.0 g
View full nutritional breakdown of Italian Meatballs with Chunky Tomato Sauce calories by ingredient
Introduction
From the Hairy Bikers new Hairy Dieters bookCalorie count is for using lean minced pork, but you can use half and half pork and mince too. Whatever you choose to use, what the fat content on those labels. From the Hairy Bikers new Hairy Dieters book
Calorie count is for using lean minced pork, but you can use half and half pork and mince too. Whatever you choose to use, what the fat content on those labels.
Number of Servings: 4
Ingredients
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500g lean pork mince (less than 10% fat)
1/2 medium onion, finely chopped
1 medium carrot, peeled and finely grates
2 garlic cloves, peeled and crushed
1 tsp oregano
1/2 tsp fine sea salt
1 tsp oil
freshly ground black pepper
FOR TOMATO SAUCE
2 tsp oil
1/2 medium onion, finely chopped
1 garlic clove
400g chopped tomatoes
100ml red wine
200ml cold water
Directions
To make the meatballs, put the mince in a large bowl and add the onion, carrot, garlic, oregano, salt and lots of freshly ground black pepper. Mix with clean hands until everything is well combined, then shape the mixture into 24 small balls, they should be slightly larger than a walnut in its shell.
Pour the oil in a large non stick frying pan or sauté pan and fry the meatballs over a medium heat for 5 minutes. Keep turning and rolling the meatballs around the pan until lightly browned then transfer to a plate.
To make the sauce, pour the sunflower oil into a medium non stick saucepan and add the onion. Fry for 4 minutes, stirring regularly, then add the garlic and fry for 1 minute more.
Tip the tomatoes, red wine and water into the pan and bring to a gentle simmer. Cook for 5 minutes, stirring regularly. Add the browned meatballs to the sauce and bring back to a simmer.
Cover the pan loosely with a lid and leave the meatballs to simmer gently in the sauce for 20 minutes, stirring occasionally. After 20 minutes, remove the lid and continue simmering gently for another 15-20 minutes or until the sauce is thick. Stir often and add a little extra water is the sauce reduces too quickly. Serve hot with a small portion of pasta or lots of freshly cooked vegetables.
Serving Size: Makes 4, 6 small meatball portions
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
Pour the oil in a large non stick frying pan or sauté pan and fry the meatballs over a medium heat for 5 minutes. Keep turning and rolling the meatballs around the pan until lightly browned then transfer to a plate.
To make the sauce, pour the sunflower oil into a medium non stick saucepan and add the onion. Fry for 4 minutes, stirring regularly, then add the garlic and fry for 1 minute more.
Tip the tomatoes, red wine and water into the pan and bring to a gentle simmer. Cook for 5 minutes, stirring regularly. Add the browned meatballs to the sauce and bring back to a simmer.
Cover the pan loosely with a lid and leave the meatballs to simmer gently in the sauce for 20 minutes, stirring occasionally. After 20 minutes, remove the lid and continue simmering gently for another 15-20 minutes or until the sauce is thick. Stir often and add a little extra water is the sauce reduces too quickly. Serve hot with a small portion of pasta or lots of freshly cooked vegetables.
Serving Size: Makes 4, 6 small meatball portions
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
Member Ratings For This Recipe
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CD13489894
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CD13354272