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Athlete Meatballs

1 Reviews
100% would make this recipe again

Preparation : 20 min Cooking : 4 h
610 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly

Ingredients

1 tbsp olive oil 15 mL
1 onions, chopped 200 g
2 cloves garlic, chopped
1 carrots, chopped 100 g
1 stalk celery, chopped 70 g
2 tsp dried oregano 2 g
1 dried chili peppers, minced 0.4 g
460 g ground beef, extra-lean
1 slice bread, whole wheat, processed into bread crumbs 35 g
1 eggs size large, beaten
2 tbsp Parmesan cheese, grated 6 g
1/2 tsp salt 2 g
2 1/2 cups My Mother's Tomato Sauce 625 mL
1/2 cup water 125 mL
260 g fettuccine
4 tsp extra virgin olive oil 20 mL
ground pepper to taste [optional]

Before you start

A slow cooker is needed to make this recipe.

A blender or food processor will be very useful to pure the vegetables.

Method

  1. Prepare the vegetables: Finely chop the onion, garlic, carrot, and celery.
  2. Heat the olive oil in a pan over medium heat. Add the chopped vegetables then sauté until softened and translucent, about 3 min. Stir in the oregano and chili pepper, then cook an additional minute, with stirring.
  3. Layer about half of the cooked vegetables in the bottom of the ceramic cooking pot. Transfer the remaining vegetables to the food processor, then pulse a few minutes until the a puree is obtained.
  4. Transfer the pureed vegetables to a bowl. Chill a few minutes to cool slightly.
  5. Add the beef, bread crumbs, beaten egg, grated cheese, and salt to the bowl with the pureed vegetables. Add pepper to taste then mix well. Scooping about 2 tablespoons of the mixture at a time into your hands, make the meatballs (3 per serving).
  6. Pour half of the tomato sauce into the bottom of the ceramic cooking pot, along with the water. Combine well with the vegetables.
  7. Place the meatballs on top in a single layer. Pour on the rest of the tomato sauce. Cover the slow cooker with the lid and cook on 'low' for 4 h.
  8. A few minutes before the end of the cooking time for the meatballs, Cook the pasta.
  9. Put the drained fettuccine immediately back in the pasta cooking pot with the extra virgin olive oil. Mix well then serve with the meatballs and sauce.

Nutrition Facts Table

per 1 Serving (260g)

Amount

% Daily Value

Calories

610

Fat

23 g

35 %

Saturated 7.2 g
+ Trans 0.4 g

38 %

Cholesterol

130 mg

Sodium

670 mg

28 %

Carbohydrate

64 g

21 %

Fibre

6 g

24 %

Sugars

9 g

Protein

36 g

Vitamin A

86 %

Vitamin C

31 %

Calcium

11 %

Iron

33 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ¼ servings
Grain Products : 2 servings
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¼ servings

Claims

This recipe is :
Source of  :
Calcium, Copper, Vitamin D
Good source of  :
Fibre, Folacin, Magnesium, Pantothenic Acid, Selenium, Vitamin B1, Vitamin C
Excellent source of  :
Iron, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3
Vegetables 2 ½
Meat and Alternatives 3
Fats 4

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Members' Reviews

1 Reviews (1 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Tomatoes | Rice/Grain | Beef | Main courses/Entrées | High Iron | High Fibre | Halal | Slow Cook | Italian