Italian Meatballs

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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!

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