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Ingredientes
- 1 c. thinly sliced green bell peppers
- 1 c. thinly sliced red bell peppers
- 1 c. thinly sliced yellow bell pepper
- 1-1/3 c. water
- 1 (10 1/5 oz.) can beef consommé
- 1 bay leaf
- 1/2 c. Panko bread crumbs
- 1 lb. ground round
- 1 T. finely chopped onions
- 1/2 t. dried oregano
- 1/2 t. salt
- 1/2 t. black pepper
- 1 lg. egg white
- 1 clove garlic, crushed
- 2 t. olive oil
- 2 T. flour
- 1/4 c. water
- 1-1/2 t. dried basil
- 2 t. white wine vinegar
Direcciones
- Combine the first 6 ingredients in a large saucepan. Bring to a boil; cover, reduce heat and simmer 20 minutes.
- While the peppers are cooking, combine bread crumbs, beef, and the next 6 ingredients (beef through garlic) in a bowl, shaping mixture into 1 inch meatballs. Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs; cook for 10 minutes, browning on all sides.
- Combine flour and 1/4 cup water in a small bowl; stir with a whisk. Add to bell pepper mixture in saucepan. Add meatballs; cook 5 minutes, stirring constantly. Stir in the basil and vinegar. Remove bay leaf.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 314g | |
| Recipe makes 4 servings | |
| Calories 132 | |
| Calories from Fat 42 | 32% |
| Total Fat 4.73g | 6% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 737mg | 31% |
| Potassium 298mg | 9% |
| Total Carbs 17.38g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.23g | 1% |
| Protein 5.66g | 9% |
Comentarios
22 de Agosto de 2010Imperial units are soooo antiquated, use Metric units, 300 mL beef consommé, 500 g ground round
