Prep time: 15 minutes • Cook time: 25 minutes
1 cup SOFT WHOLE WHEAT BREAD CRUMBS
1 pound GREATO GROUND BEEF
1 EGG WHITE, lightly beaten
1½ tablespoons chopped FLAT LEAF PARSLEY
1 tablespoon fresh chopped THYME LEAVES
½ teaspoon each: KOSHER SALT & FRESH CRACKED BLACK PEPPER
1 tablespoon GRAPESEED OIL
1 cup each: thin sliced SWEET YELLOW ONION, RED BELL PEPPER & MUSHROOMS
1 pound BRUSSELS SPROUTS, thin sliced
½ teaspoon CRUSHED RED PEPPER
¼ cup each: RICE WINE VINEGAR & SPLENDA or SUGAR
1. Heat oven to 350°F. Line a baking sheet pan with foil, spray with non stick spray and set aside
2. Combine the whole wheat bread crumbs with ¼ cup water and soak for 5 minutes (do not squeeze crumbs). Combine the greatO ground beef, soaked bread crumbs, egg white, parsley, thyme, salt and black pepper in a large bowl. Mix the ground beef mixture with your hands and shape into 20 small meatballs and place of the prepared baking sheet pan. Bake the meatballs for 15 minutes or until browned.
3. While the meatballs are baking, heat a large heavy bottom skillet over medium heat for 2 minutes. Add the oil, onions, pepper and mushrooms and cook, stirring often, until onion is softened. Add the thin sliced brussels sprouts and crushed red pepper and cook for 2 more minutes, stirring constantly. Add the rice vinegar and sweetener and cook 1 minute. Add the cooked meatballs and toss to combine. Serve hot.
Quick Tip: To save time, pan fry and drain ground beef and season with parsley, thyme, salt and pepper. Set meat aside and continue with step 3.
Makes: 6 servings
Nutrition Facts: 2 cups – Calories 260, Total Fat 14g, Saturated Fat 6g, Cholesterol 40mg, Sodium 290mg, Total Carbohydrate 17g, Dietary Fiber 5g, Sugars 5g, Protein 20g, Omega-3 Fatty Acids 200mg