Mas Mucho Meatballs
From way2nrml 16 years agoIngredients
- 1 lb. extra-lean ground beef shopping list
- 1/2 C. bread crumbs shopping list
- 2 tsp. worcestershire sauce shopping list
- 1/2 large onion, diced super fine or grated shopping list
- 1 clove garlic, minced shopping list
- 2 egg whites shopping list
- 1 Tb. ground flax shopping list
- 16 oz. can tomato sauce shopping list
- 1 tsp. dried oragano shopping list
- 1 tsp. dried thyme shopping list
- 1 tsp. dried basil shopping list
- fresh ground black pepper to taste shopping list
- 1/4 C. red wine shopping list
- 5 whole wheat hoagie rolls shopping list
- 1/2 C. reduced-fat mozzarella shopping list
How to make it
- Preheat oven to 400 F.
- In a large bowl, combine ground beef, bread crumbs, Worcestershire sauce, ground flax and egg whites.
- Mix gently until just combined.
- Using a table spoon or a cookie scoop, form mixture into meat balls and place into mini muffin cups coated with cooking spray.
- Bake in 400 F oven for 20 minutes.
- While meatballs are cooking, heat a medium skillet over medium heat.
- Add 1 tsp. olive oil or coat with cooking spray, and add onion to skillet.
- Cook until tender and add garlic.
- Cook for 1 minute more then add red wine.
- Add tomato sauce and seasonings.
- Bring to a boil, reduce heat and simmer.
- When meatballs are done cooking, add them to the sauce.
- Cover and simmer for 20-30 minutes, turning to coat the meatballs on all sides.
- Scoop out some of the bread in the rolls to form shallow trenches.
- Spoon the meatballs and sauce into each trench (just one side).
- Sprinkle the opposite side with shredded mozzarella and place under a broiler for less than a minute to melt cheese (if desired).
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