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Ingredientes
- 1 lb Lean grnd beef
- 2 x Garlic cloves, chopped Salt Pepper
- 2 Tbsp. All-purpose flour
- 1 Tbsp. Extra virgin olive oil
- 1 sm Onion, minced
- 1 1/2 c. Canned tomatoes, undrained
- 1/2 tsp Dry basil
- 1/2 tsp Oregano
- 1 1/2 lb Baking potatoes, peel, quarter (=3 large)
- 1 x Egg, beaten
- 1 c. Parmesan, freshly grated
- 2 Tbsp. Fresh parsley, minced
Direcciones
- Mix grnd beef with half of the garlic, 1/4 ts each salt and pepper and 2 tb cool water. Gently form into 1-1/2-inch balls. Combine flour with healthy pinch each salt and pepper. roll meatballs in flour mix.
- In large nonstick skillet, heat half of the extra virgin olive oil over medium heat; cook meatballs, a few at a time, till browned all over. Transfer to plate.
- In skillet, heat remaining extra virgin olive oil over medium heat; cook onion and remaining garlic for 5 min. Stir in tomatoes, basil, oregano and meatballs; simmer, uncovered and stirring often, for 15 min.
- Meanwhile, in saucepan, cover potatoes with cool water. Bring to boil; boil for 20 min or possibly till tender. Drain well; mash till smooth. Stir in egg, 3/4 c of the Parmesan cheese, add in salt and pepper to taste. Stir in parsley.
- Spoon meatballs and sauce into an 8-inch square baking dish. Spread potato mix over top. Sprinkle with remaining Parmesan.
- [Can be prepared ahead, covered and refrigerated for up to 1 day. Bring to room temperature.]
- Bake in 350F 180C oven, covered, for 45 min. Uncover; bake for 10 min. Broil for 1 minute or possibly till cheese is golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 405g | |
| Recipe makes 4 servings | |
| Calories 572 | |
| Calories from Fat 280 | 49% |
| Total Fat 31.4g | 39% |
| Saturated Fat 13.64g | 55% |
| Trans Fat 1.07g | |
| Cholesterol 149mg | 50% |
| Sodium 824mg | 34% |
| Potassium 1134mg | 32% |
| Total Carbs 32.25g | 9% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.23g | 3% |
| Protein 39.76g | 64% |
