Ingredientes para Meatball And Macaroni Stew Low Fat Low Cal
- English Muffin
- Skim Milk
- Ground Sirloin
- Parmesan Cheese
- Fresh Parsley
- Black Pepper
- ½ teaspoon salt
- 1 large egg white
- Onions
- Garlic Cloves
- Elbow Macaroni
- Dried Basil
- Dried Oregano
- 1 bay leaf
- Italian Style Tomatoes
- Low Sodium Chicken Broth
- Dry Red Wine
- White Sugar
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Como fazer Meatball And Macaroni Stew Low Fat Low Cal
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 1 cup breadcrumbs and ½ cup milk. Stir well and let stand for 5 minutes to absorb liquid.
- Add 1 lb lean ground beef, ½ cup grated Parmesan cheese, 2 tablespoons chopped fresh parsley, ¼ teaspoon black pepper, ½ teaspoon salt, and 1 large egg white. Gently mix until just combined.
- Shape the mixture into 40 (1-inch) meatballs.
- Lightly grease a baking sheet and arrange meatballs. Bake for 15-20 minutes, or until cooked through.
- While meatballs bake, coat a Dutch oven or large pot with cooking spray. Heat over medium heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté for 10 minutes until softened.
- Stir in 1 tablespoon dried basil, 1 teaspoon dried oregano, and 1 bay leaf. Cook for 1 minute.
- Add 28 oz (2 14.5 oz cans) crushed tomatoes, 4 cups low-sodium chicken broth, ½ cup dry white wine (optional), 1 teaspoon sugar, and ½ teaspoon salt.
- Bring to a boil, then add the baked meatballs.
- Reduce heat to low, simmer uncovered for 15 minutes, or until the sauce has thickened slightly.
- Remove bay leaf.
- Stir in 2 cups cooked macaroni. Simmer for another 5 minutes to heat through.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
26g
Fat
10g
Carbs
11g