Kale & Ricotta Beef Meatballs

Saturday, October 05, 2013

From our skinny table to yours...

When it comes to meatballs we typically opt to use lean ground turkey, however our men have been begging for the real deal.  In all honesty there is nothing wrong with eating lean organic grass fed beef every once in awhile, with lots of veggies mixed in of course ;)

We start our meatballs by sautéing up a combination of onions, garlic, yellow pepper and baby kale. This veggie combination will pack in the flavor and nutrients, all while keeping your meatballs nice and juicy!
We then add in ricotta cheese, fresh parsley, whole wheat panko and one organic egg!  We bake these in the oven and them let them continue cooking in our delicious tomato sauce. 

Serve these up over one serving of whole wheat penne for the perfect weekend night supper. To cut the calories even more, serve this up over spaghetti squash! We had eaten a light lunch so opted for the pasta this time ... everything in moderation :)

Hope you enjoy :)
Nutrition Facts Per Serving
Serves: 6
Serving size: 3 meatballs
Calories: 232
Fat: 10.7 grams
Carbs: 13.1 grams
Dietary fiber: 2.1 grams
Protein: 19.4 grams
1 pound lean organic ground beef
1 yellow pepper chopped
1 yellow onion chopped
4 garlic cloves chopped
1/2 cup whole wheat panko
1 organic egg
4 cups kale chopped
2 tbsp. reduced fat ricotta cheese
1 tbsp. olive oil
1 handful fresh parsley chopped
Let's get cooking!
1.  Preheat oven to 350 degrees.
2.  Add one tbsp. olive oil to sauté pan.  Add pepper, onion, and garlic and sauté for 3-5 minutes.  Add kale and sauté until wilted.  Set aside.
3.  In mixing bowl add ground beef, beated egg, ricotta cheese and veggie mixture. 
4.  Add in fresh parsley.
5.  Form into small balls.  We made 18 meatballs per one pound ground beef.
6.  Spray baking sheet with non-stick spray.  Place formed meatballs onto sheet. 
7.  Cook for 18 minutes, flipping halfway through. 
Serves 6 healthy portions!  Enjoy :)

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