Tender, juicy meatballs loaded with onions, cheese and herbs are topped with a zesty roasted pepper tomato sauce. Ingredients are adjusted to fit a renal food diet.
Ingredients:
Meatballs
3 lb ground lean beef
1 cup quick cooking oatmeal, uncooked
3 eggs
1 cup chopped onion
1 tablespoon garlic powder
2 teaspoons dried oregano
1 teaspoon ground black pepper
6 tablespoons parmesan cheese
1 tablespoon olive oil
1 cup roasted pepper tomato sauce
Roasted pepper tomato sauce
• ½ cup roasted red peppers
• ½ cup low-sodium tomato sauce
• 1 garlic clove
• 1 teaspoon dried Italian seasonings
• ¼ teaspoon red pepper chili flakes
• 2 tablespoons olive oil
Instructions:
Roasted pepper tomato sauce
• Drain red peppers and measure out ½ cup roasted red peppers, approximately 2 whole peppers.
• Place garlic and peppers in a food processor and process until smooth.
• Add tomato sauce, olive oil, chili flakes and Italian seasonings. Process until well blended.Use as tomato sauce.
Meatballs
• Preheat oven to 375°F.
• Beat eggs in a large bowl. Add ground beef, oatmeal, onion, garlic powder, dried oregano, pepper, oil and parmesan cheese. Mix well until combined.
• Roll into 1-inch balls and place on a baking sheet. Bake for 15 minutes or until meatballs are cooked through.
• In a slow cooker, place meatballs and roasted pepper tomato sauce. Cook all together over low heat for about an hour. Serve on a warming dish and enjoy!
