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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 225.3
  • Total Fat: 7.9 g
  • Cholesterol: 88.3 mg
  • Sodium: 65.5 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 31.1 g

View full nutritional breakdown of "Aspar-getti" and Meatball calories by ingredient
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"Aspar-getti" and Meatball

Submitted by: MYNX15

Introduction

Miss spaghetti & meatballs? Try this HCG/Releana friendly dinner and get back that lovin' Italian feeling! The effort is worth it. Miss spaghetti & meatballs? Try this HCG/Releana friendly dinner and get back that lovin' Italian feeling! The effort is worth it.
Number of Servings: 1

Ingredients

    3 oz very lean steak (uncooked)
    1/2 oz egg white
    3.5 oz fresh asparus spears
    Chicken broth (home made/diet friendly)
    Sugar free tomato paste
    Granulated artificial sweetener
    1-2 cloves minced garlic

    Seasonings to taste*:
    Garlic powder (1/4 tsp)
    Onion powder (1/4 tsp)
    Basil (1/2 tsp)
    Oregano (1/2 tsp)
    Salt (1/8 tsp)
    Pepper (1/8 tsp)

    *I just add dashes of this and that, but for those of you who need to measure the above are approxamate amounts for the meatball only, adjust to taste.

Directions

Meatball:
Pre-heat oven to 350 (this dish is small, so I use toaster oven). Grind raw meat into "hamburg-like" consistency using a food processor. Transfer to small mixing bowl and gently fold in egg white and seasonings with a fork, try to keep in one big ball. Roll meat mixture into a small oven safe dish (I use a corningware souflee dish) and press lightly with fork to spread out. Bake at 350 for 25-30 mins.

Sauce:
Sautee minced garlic over medium heat in saucepan for 1-2 mins. Add one can of sugar free tomato paste, 1-2 cans water (depending on how thick you like your sauce), 1 tbsp granulated sweetener, and seasonings to taste. Simmer over medium to low heat, stirring occasionaly until ready to serve. Leftover sauce can be refrigerated or frozen for future use.

Aspar-getti:
Cut tips off aspargus and save for later. Using the julienne blade from a mandoline slicer, hold the aspargus trunk down and slice from widest end of the trunk down the stalk. (If you don't have a multi-blade like this you may use a sharp knife, it will just take longer.) Cut the very widest end off where your finger was holding it down to separate the sliced parts. If you would like a wide "noodle" leave as is, for thinner "noodles" slice with a sharp knive tip down the middle. Continue this process with the rest of the stalks.
Mix 1 part chicken broth to 1 part water in a pot, enough to cover "noodles", and bring to a boil. Add your aspar-getti noodles and a touch of salt. Boil 5-8 mins or until tender.
Remove aspar-getti noodles from pot. Add leftover aspargus tips to broth and cook 3-4 mins.

Putting it all together:
Remove meatball from oven and check with temperature fork. Remove gently and place onto glass plate next to aspar-getti noodles. Spoon sauce over meatball and "noodles". Place cooked aspargus tips on plate and season with freshly ground salt and pepper.

Enjoy, you deserve it!

Number of Servings: 1

Recipe submitted by SparkPeople user MYNX15.






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