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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 5 |
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You can simplify this recipe by using frozen mini-meatballs instead of making your own. Also, to stay on Weight Watchers Core program, I pulverize 1/4 cup rolled oats in the blender to substitute for the bread crumbs. I don't much care for garbanzo beans and substitute navy or great northern beans. Ingredients:
1 beaten egg white |
1/2 cup soft breadcrumbs |
1/4 cup onion, finely chopped |
1 tablespoon fresh parsley, chopped |
1/8 teaspoon garlic powder |
1/8 teaspoon pepper |
8 ounces lean ground beef |
nonstick cooking spray |
3 1/2 cups water |
1 (15 ounce) can garbanzo beans, rinsed well and drained (rinsing the beans removes excess sodium) |
1 (14 1/2 ounce) can italian-style stewed tomatoes |
1 cup fresh mushrooms, sliced |
1 teaspoon beef bouillon granules |
1 teaspoon dried italian spices, crushed |
1/4 cup tiny bow tie pasta |
3 cups fresh spinach leaves, torn |
Directions:
1. In a medium bowl, combine egg white, bread crumbs, onion, parsley, garlic powder and pepper. Crumble ground beef and add to mixture; mix well. Shape meat mixture into tiny meatballs, 1/2 to 3/4 inch in diameter.
2. Coat a large skillet with nonstick cooking spray. Cook meatballs over medium heat about 8 minutes or until no pink remains, turning occasionally to brown evenly. Cover and keep warm over low heat.
3. In a large saucepan, stir together water, beans, undrained tomatoes, mushrooms, bouillon granules and Italian seasonings. Bring to boiling.
4. Add pasta. Return to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until pasta is tender.
5. Stir in spinach and meatballs. Cook for 1 to 2 minutes more or just until spinach is wilted.
6. Makes 5 main-dish servings.
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