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Saucy Skillet Meatballs and Potatoes
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Total recipe time: 45 to 60 minutes
Makes 4 servings
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Ingredients
- 1 pound ground beef
- 1/4 cup seasoned dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 egg whites or 1 whole egg
- 2 tablespoons water
- 3 cloves garlic, minced, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cans (14-1/2 ounces each) diced tomatoes with basil, garlic and oregano or other seasoned tomatoes, undrained
- 1 pound small red-skinned potatoes (1-1/2 to 2-inch diameter), cut into quarters
- Grated Parmesan cheese (optional)
- Chopped fresh oregano (optional)
Instructions
- Combine ground beef, bread crumbs, 1/4 cup cheese, egg whites, water, 1 clove garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 12 two-inch meatballs. Heat large nonstick skillet over medium heat until hot. Place meatballs in skillet; cook 5 to 8 minutes or until browned on all sides.
- Add remaining 2 cloves garlic, tomatoes and potatoes; bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes and until potatoes are tender. Uncover; continue simmering about 5 minutes or until sauce is slightly thickened, stirring occasionally. Season with salt and pepper, as desired.
 *Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
- Sprinkle meatballs with cheese, if desired, before serving.
Nutritional Information Per Serving
Nutrition information per serving, using 95% lean ground beef: 409 calories; 9 g fat (4 g saturated fat; 3 g monounsaturated fat); 80 mg cholesterol; 1669 mg sodium; 46 g carbohydrate; 4.1 g fiber; 36 g protein; 8.5 mg niacin; 0.7 mg vitamin B6; 2.4 mcg vitamin B12; 7.0 mg iron; 24.9 mcg selenium; 6.8 mg zinc.
This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, iron, selenium and zinc; and a good source of fiber.
Nutrition information per serving, using 80% lean ground beef: 477 calories; 17 g fat (7 g saturated fat; 7 g monounsaturated fat); 80 mg cholesterol; 1674 mg sodium; 46 g carbohydrate; 4.1 g fiber; 34 g protein; 7.3 mg niacin; 0.7 mg vitamin B6; 2.6 mcg vitamin B12; 6.6 mg iron; 25.5 mcg selenium; 6.2 mg zinc.
This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, iron, selenium and zinc; and a good source of fiber.
Cook's Notes
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