Saturday, February 21, 2015

Recipe: 24/12 Low Fat Ricotta Meatballs with Vodka Sauce & Whole Wheat Pasta..Modified & Done My Way!


Happy Saturday!

OMG, no lie, this recipe is too awesome!  There are a few good recipes out there for "Ricotta Meatballs" but since I'm always trying to watch my weight,...haha, I modified this recipe, courtesy of BHG (Better Homes and Garden Magazine) just enough, to call it low fat...lol!  Do you want to experience the flavor of a moist meatball?  Well, you have to try my "modified recipe".  It's a winner and be sure to send me a comment to let me know how much you loved it because I know you will...smile ;-). 

Why 24/12?...because you can serve this meal to 12 people for under $24.00.  That's amazing!! 



24/12 Low Fat Ricotta Meatballs with Vodka Sauce & Whole Wheat Pasta

Ingredients
One 2 3/4 pack of  93% Lean Ground Beef (makes 24 large meatballs) 
1 32oz container of part-skim Ricotta Cheese  (less fat than whole)
1 tablespoon dried parsley
1 tablespoon dried Italian seasoning
1 tablespoon Lawry's Seasoning
1 teaspoon black pepper
2 eggs
1 cup of plain breadcrumbs 
1 yellow onion (chopped)
1/4 cup of minced garlic or 2 cloves chopped
3 tablespoons extra virgin olive oil
2 jars of Classico Vodka Sauce (24 oz.) (90 calories-lowest calorie & fat sauce)
1 box of 100% Thin Whole Grain Spaghetti (fiber)
2 medium tin roaster pans


1.  Preheat oven to 350.  Sautee the onions & minced garlic together in 1 tablespoon of olive oil, for 8-10 minutes.

2.  In a large bowl, mix ground beef, ricotta cheese, dried parsley, Italian seasoning, Lawry's seasoning, black pepper, 2 eggs, breadcrumbs and sautéed onions & garlic mixture.  Mix well.

3.  With remaining olive oil, put 1 tablespoon in each tin pan.

4.  Start making your meatballs in large rounds and place them in both pans.  Three rows down and four across, for each pan (twelve meatballs in all, for each pan).   

5.  Sprinkle each meatball with dried parsley and pop both pans in the oven for 20-25 minutes.

6.  Pour both jars of vodka sauce into a sauce pan and heat for 12 minutes, on low heat.  Don't overheat because sauce will stick.

7.  Boil water for spaghetti and prepare pasta, as per directions on the box.  Cook the entire box (trust me, it will not go to waste...lol!).

8.  After time is up, remove meatballs from oven and "yummy", you are ready to serve this meal.

9. Time to plate your food...spaghetti, 2 meatballs and vodka sauce on top!  Sprinkle with dried parsley, add a few slice of fresh tomatoes to garnish and dig in ;-)!!  Makes 12 servings.

10.  Enjoy!






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