Tuesday, November 18, 2014

Baked Meatball Parmigiana

Okay who doesn't like a little italian food...I LOVE it but it isn't always diet friendly.  

So tonight's dinner is a treat...Meatballs (sure you may not be able to see those yummy meatballs in that sauce but they are there)!  I even made a double batch of this and froze it for a friend who is having surgery soon so her family will have a yummy meal and she won't have to worry about it.

Baked Meatball Parmesan
Serves 9
21 day fix containers: 1R, 1B, 1/2P

1 lb extra lean ground beef (4R)
1 lb extra lean ground pork (4R)
4 cloves of garlic

chopped parsley
1/2 cup whole wheat bread crumbs (I make my own) (2Y)
3/4 cup shredded parmesan cheese (3B)
2 eggs (1R)
sea salt & pepper to taste
5 cups organic marinara sauce (5P)
1 1/2 cups mozzarella cheese (6B)

Heat oven to 400
In a large mixing bowl mix meats, parsley, bread crumbs, parmesan cheese & eggs.  Form into 2 oz meatballs (I got 18 out of the mix) and place in your baking dish (I used a 9x13 glass baking dish sprayed with cooking spray).  Bake for 20 minutes.

Lower heat to 375

Pour your marinara sauce over the meatballs and add your mozzarella cheese.  Cover with foil and bake for another 20 minutes.

Uncover and continue baking for another 20 minutes until the cheese is nice and melted and bubbly (you can also broil for a few if you want).

Serve with a side of pasta (or in my case zoodles) and a nice salad...my family loved garlic bread also.

Verdict: AMAZING!!! who says italian food can't be diet friendly

Enjoy your family time and make an extra batch for the freezer for when you don't want to cook again

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