Meatballs in Wine Sauce

The Red Wine Diet

The Red Wine Diet

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Put away all of your other meatballs-in-some-kind-of-sauce recipes because you won't need them anymore. Whether these are served with toothpicks for a cocktail party or served over rice for dinner, the taste of these meatballs is remarkable. Use the most porous gluten-free bread you can find for toasting. This is one recipe where you can't take a shortcut by substituting garlic powder for the cloves of garlic.

Preparation time: 15 minutes

Cooking time: 40 minutes

Yield: 4 servings

2 slices porous bread, toasted

1 pound lean ground beef

A teaspoon salt A teaspoon pepper

2 cloves garlic, minced

2 tablespoons butter

3 ounces (A of a 6-ounce can) tomato paste A teaspoon sugar

A cup red wine 1'A cups water

1 Crumble the toast into a medium bowl. Add the ground beef, egg, salt, pepper, and garlic. Mix thoroughly.

2 Form the meat mixture into small balls, and then roll into football-shaped ovals. You should have about 24 meatballs.

3 In a large skillet over medium heat, brown the meatballs in butter, turning frequently.

4 Add the tomato paste, sugar, red wine, and water, cover, and simmer for 30 minutes, adding more water only if needed.

Per serving: Calories: 310; Total fat: '4g; Saturated fat: 7g; Cholesterol: '37mg; Sodium: 478mg; Carbohydrates: '2g; Fiber: 2g; Sugar: 4g; Protein: 26g.

BBQ Meatloaf

The easiest way to crush the crackers for this recipe is to put them in a plastic bag and use a rolling pin. (This method makes less noise than using a hammer!) A blender is also effective in crushing the crackers, but then you have a big blender to wash (whereas the rolling pin stays clean). And if you have any leftover meatloaf, meatloaf sandwiches are always a big hit!

Preparation time: 15 minutes

Cooking time: 55 minutes

Yield: 4 servings

Nonstick cooking spray 1 teaspoon Worcestershire sauce

2 tablespoons olive oil 1 teaspoon soy sauce

/ cup onion, minced 1 pound lean ground beef

/ cup green pepper, minced '/ teaspoon salt

1 clove garlic, minced '/ teaspoon pepper

/ cup fresh parsley, chopped / cup shredded cheddar cheese

/ teaspoon beef bouillon granules / cup crushed crackers

2 tablespoons water 3 tablespoons barbecue sauce 1 egg

1 Preheat the oven to 350 degrees. Spray a 9-x-9-inch baking dish with cooking spray.

2 Over medium heat, sauté the onions, green pepper, and garlic in oil in a large skillet, stirring frequently, until the vegetables are tender and very lightly browned.

3 Stir in the parsley, bouillon granules, and water. Simmer, stirring, until the liquid has been absorbed. Remove the skillet from the heat and let it cool slightly.

4 In a medium bowl, whisk together the egg, Worcestershire sauce, and soy sauce. Add the ground beef, salt, pepper, and sautéed vegetables. Combine until well mixed.

5 Mix in the cheese and crushed crackers.

6 Transfer the meat mixture to the baking dish. Shape the meat into a loaf about 3 inches thick; smooth the top.

7 Brush the top of the loaf with the barbecue sauce.

8 Bake at 350 degrees for 55 minutes, or until the center of the loaf is no longer pink. Let the loaf stand for 5 minutes before slicing.

Tip: You can portion the meat mixture into four muffin tins for individual meat pies. The muffin-sized loaves only take about 40 minutes to bake at 350 degrees.

Per serving: Calories: 398; Total fat: 23g; Saturated fat: 8g; Cholesterol: 137mg; Sodium: 738mg; Carbohydrates: 18g; Fiber: 1g; Sugar: 7g; Protein: 29g.

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