It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Mafalda And Meatballs
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- #43616
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 teaspoon olive oil
2 cloves garlic, minced and divided
2 cans (14.5 ounce size) no-salt-added stewed tomatoes, undrained
1/2 teaspoon dried basil leaves
8 ounces lean ground beef
8 ounces lean ground turkey
1/3 cup dry French bread crumbs
3 tablespoons fat-free reduced-sodium chicken broth
3 tablespoons cholesterol-free egg substitute
1 teaspoon fennel seeds
1/4 teaspoon salt
1/8 teaspoon black pepper
8 ounces uncooked mafalda or spaghetti noodles
directions
Heat oil in large nonstick saucepan over medium-high heat. Add half of the garlic and cook for 1 minute.
Add tomatoes with juice and basil. Bring to a boil, then reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce thickens, stirring occasionally.
Meanwhile, combine beef, turkey, bread crumbs, chicken broth, egg substitute, fennel seeds, remaining half of garlic, salt and pepper in a large bowl, mixing well. With wet hands shape meat mixture into 12 (1-inch) balls.
Preheat broiler. Spray broiler pan with nonstick cooking spray. Arrange meatballs on broiler pan. Broil 4 inches from heat, 10 minutes or until no longer pink in center.
Remove and add to tomato mixture. Cover and cook for 5 to 10 minutes or until heated through.
Cook noodles according to package directions. Drain.
Arrange noodles on serving platter. Pour meatballs and sauce over pasta. Serve with shredded Parmesan cheese, if desired.
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nutrition data
Nutritional data has not been calculated yet.
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