





Marinara Sauce |
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| 1 tablespoon olive oil | |
| 1 cup yellow onion diced | |
| 3 cloves garlic minced | |
| 500 ml jar roasted red peppers drained | |
| 1 teaspoon dry basil leaves | |
| 1/2 teaspoon garlic powder | |
| 1 cup no salt added chicken broth | |
Meatballs |
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| 1 pound lean ground beef | |
| 1/2 pound lean ground pork | |
| 1 tablespoon Dijon mustard | |
| 1/4 cup yellow onion minced | |
| 1/4 teaspoon ground black pepper | |
| 1/2 tablespoon dry oregano leaves | |
| 1/2 tablespoon garlic powder | |
| 1 egg | |
| 1/4 cup panko bread crumbs | |
| 1 tablespoon olive oil |
Nutrient Analysis | |||||||||||||||||||
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PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 393Kcal | ||||||||||||||||||
| Protein | 30g | ||||||||||||||||||
| Carbohydrates | 12g | ||||||||||||||||||
| Fibre | 2g | ||||||||||||||||||
| Total Fat | 24g | ||||||||||||||||||
| Saturated Fat | 8g | ||||||||||||||||||
| Cholesterol | 123mg | ||||||||||||||||||
| Sodium | 302mg | ||||||||||||||||||
| Potassium | 612mg | ||||||||||||||||||
| Phosphorus | 301mg | ||||||||||||||||||
SUGGESTION: The fried meatballs can be frozen in portions and used with another sauce in the future. You can also freeze the meatballs with the sauce.
Makes 20 meatballs.

Marinara Meatballs:
Downloadable/printer-friendly version
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1
Done
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To make the sauce, heat oil in a large saucepan and sauté onions and garlic. Add peppers, spices and chicken stock and bring to a simmer for 2 minutes. |
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2
Done
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Puree sauce in a food processor or with a hand blender. Return sauce to the pan, cover with lid, and simmer on low heat. |
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3
Done
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To make the meatballs, blend all ingredients together in a bowl. Form twenty 1-ounce balls. |
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4
Done
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Heat oil in a skillet and brown the meatballs. Once they are browned, drain fat from skillet. |
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5
Done
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Add the meatballs to the sauce, cover the pan and let them simmer until they are cooked through (approximately 20 minutes). Serve with white rice. |