Friday, August 17, 2007

Brown Rice Spaghetti and Meatballs with Tomato Sauce

Meatballs -
20 oz ground beef
1 Tbls Italian Seasoning
1 tsp oregano (optional)
1 tsp salt
1/4 tsp pepper
1 large egg

* Preheat oven to 400 F.
* Spray large cookie sheet (with sides) with nonstick cooking spray.
* Gently mix all ingredients together with fork (over-mixing will cause meatballs to be tough).
* Scoop 1-inch balls onto prepared cookie sheet.
* Bake 8 minutes then turn over.
* Meatballs are ready when internal temp reaches 160F.

Tomato Sauce -
28 oz Cento or Pomi Crushed Tomatoes
2 tsp Olive Oil
1 large red pepper
1 tsp salt
1/4 tsp pepper
1 tsp oregano

* Heat olive oil in covered pan on medium high heat.
* Toss in red pepper and saute for several minutes, stirring constantly.
* Add seasonings and saute 30 seconds.
* Add crushed tomatoes, cover and reduce heat to medium low.
* Cook, stirring occasionally, for 10-15 minutes, being careful not to let sauce scorch.

Serve sauce over hot brown rice spaghetti and meatballs.

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