Athlete Meatballs

1 Reviews
100% would make this recipe again

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Preparation : 20 min Cooking : 4 h
630 calories/serving

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
ground pepper to taste [optional]
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

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 (370 g)

Amount

% Daily Value

Calories

630

Fat

25 g

38 %

Saturated 7.5 g
+ Trans 0.4 g

40 %

Cholesterol

190 mg

Sodium

680 mg

28 %

Carbohydrate

64 g

21 %

Fibre

6 g

23 %

Sugars

9 g

Net Carbs

58 g

Protein

36 g

Vitamin A

88 %

Vitamin C

31 %

Calcium

12 %

Iron

49 %
More info

Claims

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

DIABETES Exchange

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

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

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

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