Rosemary meatball in toomato sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
400 grams Tomatoes, red, ripe, canned, wedges in tomato juice 3 clove Garlic 1 tsp Rosemary 450 grams Ground beef, extra lean (15% fat) pan broiled 1 medium Egg, fresh, whole, raw 1 tbsp Balsamic Vinegar 200 grams Onions, raw
finely chop half the onion and garlic, fry gently until soft but not browned. Add toms, half the rosemary and the balsamic vinegar. Season well and add 300 ml of water. Simmer gently until reduced.
Add the rest of the onion and garlic (finely chopped) to the beef. Add the rest of then egg rosemary (yes, you've guessed it - finely chopped), beaten egg and salt and pepper. Mix well and form into small meatballs - aim to get about 30.
At this point you can either bake in medium hot oven for thirty mins until browned or pop straight into the sauce and simmer gently for 20 mins, until cooked
Serving Size: makes 6
Number of Servings: 6
Recipe submitted by SparkPeople user BLISSFULBABE.
Add the rest of the onion and garlic (finely chopped) to the beef. Add the rest of then egg rosemary (yes, you've guessed it - finely chopped), beaten egg and salt and pepper. Mix well and form into small meatballs - aim to get about 30.
At this point you can either bake in medium hot oven for thirty mins until browned or pop straight into the sauce and simmer gently for 20 mins, until cooked
Serving Size: makes 6
Number of Servings: 6
Recipe submitted by SparkPeople user BLISSFULBABE.
Nutritional Info Amount Per Serving
- Calories: 237.4
- Total Fat: 12.4 g
- Cholesterol: 96.1 mg
- Sodium: 223.3 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 0.6 g
- Protein: 22.8 g
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