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Meatballs with Dried Tomato Sauce

Meatballs with Dried Tomato Sauce

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  • Makes: 4 servings
  • Start to Finish 25 mins
  • Serving Size: 3 meatballs, 1/4 cup sauce, 1/2 cup spaghetti, and 1 1/4 cups salad
  • Carb Grams Per Serving: 31

Ingredients

  • Nonstick cooking spray
  • 1 12 - ounce package (12) refrigerated or frozen cooked Italian-style turkey meatballs
  • 1 clove garlic, minced
  • 1 cup water
  • 1/2 cup coarsely chopped dried tomatoes (not oil-packed)
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons snipped fresh basil or 2 teaspoons snipped fresh oregano
  • 4 ounces dried multigrain spaghetti, cooked according to package directions
  • 2 tablespoons finely shredded Parmesan cheese

Directions

  1. Coat an unheated large nonstick skillet with cooking spray. Heat over medium heat. Add meatballs. Cook for 5 to 10 minutes or until meatballs are browned and heated through, turning occasionally.
  2. For sauce: Lightly coat an unheated small saucepan with cooking spray; heat over medium heat. Add garlic to hot pan. Cook and stir for 10 seconds. Add water and bring to boiling. Remove from heat and add dried tomatoes. Cover and let stand for 5 minutes. Transfer tomato mixture to a blender or food processor and add vinegar. Cover and blend or process until smooth. Stir in basil.
  3. Add sauce to skillet with meatballs. Cook for 1 minute or until sauce is heated through, stirring to coat meatballs with sauce.
  4. Serve meatballs and sauce over hot cooked spaghetti and sprinkle with cheese.
  5. Makes: 4 (3 meatballs, 1/4 cup sauce, 1/2 cup spaghetti, and 1-1/4 cups salad each)

Leafy Green Salad

Ingredients

  • 2 cups torn romaine
  • 2 cups fresh baby spinach leaves
  • thinly sliced red onion
  • thinly sliced fresh mushrooms
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon olive oil

Directions

  1. Top Romaine and spinach with thinly sliced red onion and thinly sliced fresh mushrooms; drizzle with a mixture of balsamic vinegar and olive oil.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 372 cal., 17 g total fat (4 g sat. fat), 93 mg chol., 599 mg sodium, 31 g carb. (4 g fiber, 8 g sugars), 24 g pro.

Diabetic Exchanges

Starch (d.e): 1.5; Fat (d.e): 2; Vegetables (d.e): 1.5; Lean Meat (d.e): 2.5;