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I like this lowfat version of meatballs much better than most traditional renditions. Although the meatballs taste great with the sauce, you can definitely mix and match. The meatballs would go great with a mustard sauce. And if you are feeling lazy, just buy a good lowfat marinara sauce.
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Beef Meatballs
1 1/2 pounds ground round
1/4 cup Parmesan cheese - shredded
1/2 cup dry breadcrumbs
1/3 cup fresh parsley - chopped
1/4 cup tomato sauce
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 cloves garlic - crushed
Marinara Sauce
1 tablespoon olive oil
1 cup onion - diced
1 cup mushroom - sliced
1/4 cup bell pepper - diced
4 cloves garlic - crushed
3/4 cup dry red wine
3/4 cup water
1/4 cup fresh parsley - chopped
1 tablespoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary - crushed
1/2 teaspoon pepper
1/4 teaspoon salt
2 bay leaves
28 ounces whole tomatoes - canned
6 ounces tomato paste - canned
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Beef Meatballs
Preheat oven to 400 degrees F. Mix all ingredients in a large bowl. Shape mixture into medium sized meatballs. Place on a broiler pan coated with cooking spray. Bake until done(15 minutes). Marinara Sauce Cook onion, mushrooms, bell pepper, and garlic in a Dutch oven over medium high heat. Saute until tender (5 minutes). Add remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. -
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