This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Miracles are like meatballs, because nobody can exactly agree on what they are made of, where they come from, or how often they should appear."
-Lemony Snicket, Author
The savory beef goes perfectly with the capers and olives and the best part is that this is so simple. Mix the meatballs. Pop in the oven. Serve.
I don't buy ground beef very much and don't use it in very many of my recipes. I generally prefer to choose a cut of beef that is leaner and grind it myself using the food processor. This lets me control the amount of fat because I am able to trim the beef as lean as possible before grinding. If you are going to buy ground beef, purchase the leanest you can find. The more red looking it is, the better, because the higher fat content will make the ground beef look pinker.
I find it funny that sellers are allowed to label their beef 80% lean or 90% lean. You have to subtract this from 100 to get the fat content (20% fat for the 80% lean ground beef). Most groceries carry 90% lean and even higher now, and this is your best choice. It might be labeled "Extra Lean" (see 10 Things You Need to Know About Reading Food Labels for an explanation of the meanings of Lean and Extra Lean).
4 ounces extra lean ground beef = 153 calories, 5 g fat, 2 g sat fat, 2 g mono fat, 24 g protein, 0 g carbohydrates, 74 mg sodium, 69 mg cholesterol, Vitamin K 0 mcg
Servings = 2 | Serving size =4 ounces meatballs with veggies
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe makes good leftovers.
Serve with Romano Grits
|6 large||olives (sliced)|
|8 ounces||90% lean ground beef|
|1 tsp||dried oregano|
|1/2 tsp||dried marjoram|
|fresh ground black pepper (to taste)|
|2 tsp||olive oil|
|4 ounces||crimini mushrooms (quartered)|
|1 medium||onion (sliced)|
|1 Tbsp||tomato paste|
|8 ounces||snap peas|
Mix together the capers, sliced olives, ground beef, oregano, marjoram and black pepper until well blended.
Roll into meatballs. This should make 12 meatballs.
Preheat the oven to 325°F.
Place the olive oil in a medium saute pan over medium high heat. Add the meatballs. Brown on all sides.
Add the mushrooms, onion and tomato paste to the pan.
Cover and place in the oven. Bake for about 15 minutes and stir. Bake for another 10 minutes and stir. Add the snap peas. Stir and return to the oven for 5 minutes.
Serve over the Romano Grits.
Serving size = 4 ounces meatballs with veggies
Servings = 2
Amount Per Serving
|Calories 354||Calories from Fat 27|
|% Daily Value|
|Total Fat 18g||27%|
|Saturated Fat 5g||27%|
|Monounsaturated Fat 9g|
|Trans Fat 0g|
|Total Carbohydrates 21g||7%|
|Dietary Fiber 6g||23%|
|Vitamin A 29%||Vitamin C 125%|
|Calcium 12%||Iron 35%|
|Vitamin K 38 mcg||Potassium 1040 mg|
|Magnesium 69 mg|