| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Italian | Italian3 | 4 | Servings |
INGREDIENTS
| 1 | lb | Lean ground beef |
| 2 | Garlic cloves, minced | |
| Salt | ||
| Pepper | ||
| 2 | T | All-purpose flour |
| 1 | T | Olive oil |
| 1 | Onion, chopped | |
| 1 1/2 | c | Canned tomatoes, undrained |
| 1/2 | T | Dried basil |
| 1/2 | T | Oregano |
| 1 1/2 | lb | Baking potatoes |
| peel quarter =3 large | ||
| 1 | Egg, beaten | |
| 1 | c | Parmesan, freshly grated |
| 2 | T | Fresh parsley, chopped |
| 3 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Mix ground beef with half of the garlic, 1/4 ts each salt and pepper and 2 tb cold water. Gently form into 1-1/2-inch balls. Combine flour with pinch each salt and pepper. roll meatballs in flour mixture. In large nonstick skillet, heat half of the olive oil over medium heat; cook meatballs, a few at a time, until browned all over. Transfer to plate. In skillet, heat remaining olive oil over medium heat; cook onion and remaining garlic for 5 minutes. Stir in tomatoes, basil, oregano and meatballs; simmer, uncovered and stirring often, for 15 minutes. Meanwhile, in saucepan, cover potatoes with cold water. Bring to boil; boil for 20 minutes or until tender. Drain well; mash until smooth. Stir in egg, 3/4 c of the Parmesan cheese, add salt and pepper to taste. Stir in parsley. Spoon meatballs and sauce into an 8-inch square baking dish. Spread potato mixture over top. Sprinkle with remaining Parmesan. [Can be prepared ahead, covered and refrigerated for up to 1 day. Bring to room temperature.] Bake in 350F 180C oven, covered, for 45 minutes. Uncover; bake for 10 minutes. Broil for 1 minute or until cheese is golden. 4 servings for $7.31 CDN [Mar/95] Source: Canadian Living magazine, Feb 95 Per serving: 528 Calories (kcal); 28g Total Fat; (48% calories from fat); 27g Protein; 41g Carbohydrate; 132mg Cholesterol; 239mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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