Recipe: saucy skillet meatballs and potatoes

Ingredients

• 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)

Directions

1. 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.
2. 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.

Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.Sprinkle meatballs with cheese, if desired, before serving.

NUTRITION INFORMATION
Nutrition information per serving, using 95% lean ground beef: 409 Calories; 81 Calories from fat; 9g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 8 mg Cholesterol; 1669 mg Sodium; 46 g Total Carbohydrate; 4.1 g Dietary Fiber; 36 g Protein; 7 mg Iron; 8.5 mg NE Niacin; 0.7 mg Vitamin B₆; 2.4 mcg Vitamin B₁₂; 6.8 mg Zinc; 24.9 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.