1 pound Ground Beef
1/4 cup seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
2 egg whites or 1 whole egg
2 tablespoons water
3 cloves garlic, minced, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) diced tomatoes with basil, garlic and oregano or other seasoned tomatoes, undrained
1 pound small red-skinned potatoes (1-1/2 to 2-inch diameter), cut into quarters
Grated Parmesan cheese (optional)
Chopped fresh oregano (optional)
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.
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.
Sprinkle meatballs with cheese, if desired, before serving.
Nutrition information per serving: 477 Calories; 153 kcal Calories from fat; 17 g 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 Niacin; 0.7 mg Vitamin B6; 2.6 mcg Vitamin B12; 6.2 mg Zinc; 25.5 mcg Selenium;