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Photo: Greg Dupree
Active Time:25 minsTotal Time:40 minsServings:8Jump to Nutrition Facts
Active Time:25 minsTotal Time:40 minsServings:8
Active Time:25 mins
Active Time:
25 mins
Total Time:40 mins
Total Time:
40 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½pounds90%-lean ground beef½cupItalian-seasoned whole-wheat breadcrumbs½cupfinely chopped shallots, divided⅓cupgrated Parmesan cheese, plus more for garnish1large egg¼cupunsalted beef broth1teaspoonsalt-free Italian seasoning¼teaspoonsalt¼teaspoonground pepper1tablespoonextra-virgin olive oil½teaspooncrushed red pepper2cupslower-sodium marinara sauce½teaspoonfresh oregano leaves¼cupchopped fresh basil, plus more for garnish
Cook Mode(Keep screen awake)
Ingredients
1 ½pounds90%-lean ground beef
½cupItalian-seasoned whole-wheat breadcrumbs
½cupfinely chopped shallots, divided
⅓cupgrated Parmesan cheese, plus more for garnish
1large egg
¼cupunsalted beef broth
1teaspoonsalt-free Italian seasoning
¼teaspoonsalt
¼teaspoonground pepper
1tablespoonextra-virgin olive oil
½teaspooncrushed red pepper
2cupslower-sodium marinara sauce
½teaspoonfresh oregano leaves
¼cupchopped fresh basil, plus more for garnish
DirectionsPreheat oven to 400°F. Line a large rimmed baking sheet with foil and coat with cooking spray.Place ground beef, breadcrumbs, 1/4 cup shallots, Parmesan, egg, broth, Italian seasoning, salt and pepper in a large bowl. Mix well with a fork or your hands until well combined, but do not overmix. Shape the mixture into 32 (1-inch) meatballs and place on the prepared baking sheet. Bake until lightly browned and a thermometer inserted in the center of the meatballs registers 160°F, about 15 minutes.Meanwhile, heat oil in a medium saucepan over medium heat. Add crushed red pepper and the remaining 1/4 cup shallots; cook, stirring occasionally, until the shallots are softened and the mixture is fragrant, about 2 minutes. Stir in marinara, oregano and basil and bring to a simmer. Cover, reduce heat to low and simmer, stirring occasionally, until the flavors meld, 8 to 10 minutes.Serve the meatballs with the sauce; garnish with additional basil and Parmesan, if desired.To make aheadPrepare meatballs through Step 2, cover and refrigerate for up to 1 day.Originally appeared: EatingWell.com, June 2022
Directions
Preheat oven to 400°F. Line a large rimmed baking sheet with foil and coat with cooking spray.Place ground beef, breadcrumbs, 1/4 cup shallots, Parmesan, egg, broth, Italian seasoning, salt and pepper in a large bowl. Mix well with a fork or your hands until well combined, but do not overmix. Shape the mixture into 32 (1-inch) meatballs and place on the prepared baking sheet. Bake until lightly browned and a thermometer inserted in the center of the meatballs registers 160°F, about 15 minutes.Meanwhile, heat oil in a medium saucepan over medium heat. Add crushed red pepper and the remaining 1/4 cup shallots; cook, stirring occasionally, until the shallots are softened and the mixture is fragrant, about 2 minutes. Stir in marinara, oregano and basil and bring to a simmer. Cover, reduce heat to low and simmer, stirring occasionally, until the flavors meld, 8 to 10 minutes.Serve the meatballs with the sauce; garnish with additional basil and Parmesan, if desired.To make aheadPrepare meatballs through Step 2, cover and refrigerate for up to 1 day.
Preheat oven to 400°F. Line a large rimmed baking sheet with foil and coat with cooking spray.
Place ground beef, breadcrumbs, 1/4 cup shallots, Parmesan, egg, broth, Italian seasoning, salt and pepper in a large bowl. Mix well with a fork or your hands until well combined, but do not overmix. Shape the mixture into 32 (1-inch) meatballs and place on the prepared baking sheet. Bake until lightly browned and a thermometer inserted in the center of the meatballs registers 160°F, about 15 minutes.
Meanwhile, heat oil in a medium saucepan over medium heat. Add crushed red pepper and the remaining 1/4 cup shallots; cook, stirring occasionally, until the shallots are softened and the mixture is fragrant, about 2 minutes. Stir in marinara, oregano and basil and bring to a simmer. Cover, reduce heat to low and simmer, stirring occasionally, until the flavors meld, 8 to 10 minutes.
Serve the meatballs with the sauce; garnish with additional basil and Parmesan, if desired.
To make ahead
Prepare meatballs through Step 2, cover and refrigerate for up to 1 day.
Originally appeared: EatingWell.com, June 2022
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Nutrition Facts(per serving)262Calories14gFat12gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
