"Aspar-getti" and Meatball

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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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Submitted by: MYNX15


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


    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.


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.

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.

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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