Saucy Skillet Meatballs and Potatoes
Enjoy this simple skillet meal with garlic and Parmesan flavored beef meatballs and potatoes served with a tasty tomato sauce and fresh oregano.
Cook Time: 60 Minutes
Servings: 4
Ingredients: 12
Ingredients
Preparation
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Step 1
Combine Ground Beef, bread crumbs, 1/4 cup cheese, egg whites, water, 1 clove garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 12 two-inch meatballs. Heat large nonstick skillet over medium heat until hot. Place meatballs in skillet; cook 5 to 8 minutes or until browned on all sides.
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Step 2
Add remaining 2 cloves garlic, tomatoes and potatoes; bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes and until potatoes are tender. Uncover; continue simmering about 5 minutes or until sauce is slightly thickened, stirring occasionally. Season with salt and pepper, as desired.
Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
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Step 3
Sprinkle meatballs with cheese, if desired, before serving.
Nutrition Information
409 Calories
4g SAT FAT
36g PROTEIN
7 mg IRON
6.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using 95% lean ground beef: 409 Calories; 81 Calories from fat; 9g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 8 mg Cholesterol; 1669 mg Sodium; 46 g Total Carbohydrate; 4.1 g Dietary Fiber; 36 g Protein; 7 mg Iron; 8.5 mg NE Niacin; 0.7 mg Vitamin B6; 2.4 mcg Vitamin B12; 6.8 mg Zinc; 24.9 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
477 Calories
7g SAT FAT
34g PROTEIN
6.6 mg IRON
6.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using 80% lean ground beef: 477 Calories; 153 Calories from fat; 17g Total Fat (7 g Saturated Fat; 7 g Monounsaturated Fat;) 8 mg Cholesterol; 1674 mg Sodium; 46 g Total Carbohydrate; 4.1 g Dietary Fiber; 34 g Protein; 6.6 mg Iron; 7.3 mg NE Niacin; 0.7 mg Vitamin B6; 2.6 mcg Vitamin B12; 6.2 mg Zinc; 25.5 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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