MEDITERRANEAN MEATBALLS RECIPES

MEDITERRANEAN MEATBALLS RECIPE | EATINGWELL

Mediterranean Meatballs Recipe | EatingWell image

Save on meal prep time by making a double batch of these delicious meatballs. Freeze them to have on hand for lunches and dinners.

Provided by Diabetic Living Magazine

Total Time 30 minutes

Number Of Ingredients 9

Ingredients

1 12-ounce jar roasted red peppers
1?½ cups soft whole-wheat bread crumbs (about 2 slices)
½ cup refrigerated or frozen egg product, (thawed) or 2 eggs lightly beaten
? cup tomato sauce
½ cup snipped fresh basil, or 1 tablespoon dried basil, crushed
¼ cup snipped fresh flat-leaf parsley
½ teaspoon salt
¼ teaspoon ground black pepper
2 pounds 95% lean ground beef

Steps:

Preheat oven to 350 degrees F. In a large bowl, combine roasted red peppers, bread crumbs, egg product, tomato sauce, basil, parsley, salt, pepper. Add ground beef; mix well. Shape meat mixture into 48 meatballs. Place meatballs in a foil-lined 15x10x1-inch baking pan. Bake about 20 minutes or until done (160 degrees F).

Nutrition Facts : Calories 93.9 calories, CarbohydrateContent 2.5 g, CholesterolContent 35.2 mg, FatContent 3 g, FiberContent 0.6 g, ProteinContent 13.5 g, SaturatedFatContent 1.3 g, SodiumContent 170.3 mg, SugarContent 0.5 g

MEDITERRANEAN MEATBALLS RECIPE | MYRECIPES

Mediterranean Meatballs Recipe | MyRecipes image

Provided by Genevieve Ko

Total Time 4 hours 30 minutes

Prep Time 30 minutes

Cook Time 4 hours 0 minutes

Yield Serves: 10 (serving size: 4 meatballs, 3 tbsp. sauce, 1/2 cucumber)

Number Of Ingredients 13

Ingredients

¼ cup whole-wheat panko bread crumbs
2 pounds lean (94%) ground sirloin
2 scallions, finely chopped (1/4 cup)
½ cup finely chopped mint leaves, plus 2 sprigs
1 large egg, lightly beaten
2 tablespoons olive oil
6 cloves garlic, minced
2 teaspoons cumin
? teaspoon cayenne
Salt and pepper
1 28-oz. can fire-roasted crushed tomatoes, with juice
10 whole-wheat pitas, halved, optional
5 mini Persian cucumbers, sliced, for serving

Steps:

In a bowl, mix bread crumbs, sirloin, scallions, chopped mint, egg, oil, half of garlic, 1 tsp. cumin, cayenne, 2 tsp. salt and 1/2 tsp. pepper. Use your fingers to combine well. Form into 40 1 1/4- to 1 1/2-inch meatballs. (You may cover and refrigerate meatballs overnight at this point if you'd like.)
In a slow cooker, stir tomatoes, mint sprigs, remaining garlic, remaining cumin, 1/2 tsp. salt and 1/4 tsp. pepper. Gently stir in meatballs. Cover and cook on low until meatballs are cooked through, 3 to 4 hours. Remove and discard mint sprigs. Skim oil from top of sauce.
Divide meatballs and sauce among pitas, if desired; stuff with cucumbers.

Nutrition Facts : Calories 182 calories, CarbohydrateContent 9 g, CholesterolContent 67 mg, FatContent 7 g, FiberContent 3 g, ProteinContent 21 g, SaturatedFatContent 2 g, SodiumContent 822 mg

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