Sirloin Meatballs in Sauce
Cooking meatballs in a sauce keeps them moist and tender. Serve this with hot cooked pasta or brown rice.
INGREDIENTS | SERVES 6; SERVING SIZE 2 MEATBALS
1 tablespoon olive oil
3 cloves garlic, minced
½ cup minced onion
2 egg whites
½ cup dry bread crumbs
¼ cup grated Parmesan cheese
½ teaspoon crushed fennel seeds
½ teaspoon dried oregano leaves
2 teaspoons Worcestershire sauce
⅛ teaspoon pepper
⅛ teaspoon crushed red pepper flakes
1 pound 95 percent lean ground sirloin
1 recipe Spaghetti Sauce (Chapter 18)
In a small saucepan, heat olive oil over medium heat. Add garlic and onion; cook and stir until tender, about 5 minutes. Remove from heat and place in a large mixing bowl.
Add egg whites, bread crumbs, Parmesan, fennel, oregano, Worcestershire sauce, pepper, and pepper flakes and mix well. Add sirloin; mix gently but thoroughly until combined. Form into 12 meatballs.
In large nonstick saucepan, place Spaghetti Sauce and bring to a simmer. Carefully add meatballs to sauce. Return to a simmer, partially cover, and simmer for 15–25 minutes or until meatballs are thoroughly cooked.
CALORIES: 367.93 | Fat: 13.56g | Saturated fat: 3.91g | Dietary fiber:5.58g | Sodium: 305.47mg | Cholesterol: 61.12mg
You can also bake these meatballs and freeze them plain to use in other recipes like Meatball Pizza (see recipe in this chapter). Place meatballs on a cookie sheet. Bake at 375ºF for 15–25 minutes or until meatballs are browned and cooked through. Cool for 30 minutes, then chill until cold. Freeze individually in freezer bags. To thaw, let stand in refrigerator overnight.