Recipes

Recipe: ​Zucchini and Meatballs

May 23, 2011

Servings: 9

Ingredients:

  • 1 lb. lean ground beef
  • 1 egg, slightly beaten
  • 2 Tbsp. water
  • ½ cup soft bread crumbs
  • ¼ tsp. plus ½ tsp. salt, divided
  • 1 Tbsp. fresh parsley, chopped
  • 2 Tbsp. margarine
  • ½ cup onion, chopped
  • 1 clove garlic, crushed
  • ½ tsp. cumin
  • ½ tsp. salt
  • 1 8-oz. can tomato sauce (no salt added)
  • 3 medium zucchini (approx. 1 ¼ lbs.), washed and sliced ¼-inch thick

Directions:

In a medium bowl, combine ground beef, egg, water, bread crumbs, ¼ tsp. salt and parsley. Mix lightly with your hands. Shape into 18 small meatballs. Heat margarine in a medium skillet over medium heat. Add meatballs, onion, garlic, cumin and ½ tsp. salt to skillet. Sauté in a single layer 10 minutes or until meatballs are browned on all sides. Drain off fat. Return pan to heat and add tomato sauce and zucchini. Bring to a boil, cover and lower to a simmer for 8 to 10 minutes, until zucchini is tender.

Nutrient Analysis per serving
Calories 181
Fat 12 g
Phosphorus 118 mg
Potassium 423 mg
Protein 13 g
Sodium 291 mg

Note: For lower potassium, do not drink the liquid.

Categories: Recipes