Tuesday, March 31, 2009

Oatmeal Meatballs With Spinach

Oatmeal Meatballs With Spinach

Serves 4

* 1/2 cup instant oats
* 1/4 cup nonfat plain yogurt
* 1/2 cup packed baby spinach, thinly sliced
* 1/4 cup packed basil, chopped, plus 1 sprig
* 1/4 cup grated Parmesan
* 1 egg white
* 3 cloves garlic, finely chopped, divided
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 pound ground chicken
* olive oil cooking spray
* 1 can (26 oz) diced tomatoes, plus juice
* 1/2 cup chicken broth
* 4 oz whole-wheat pasta, cooked according to the package instructions


Heat oven to 400˚. Mix oats and yogurt with 1/4 cup water in a bowl until oats begin to absorb liquid. Add spinach, basil, Parmesan, egg white, half the garlic, salt and pepper, and stir. Add chicken and mix until well combined. Form into 16 2-inch meatballs.

Coat a large, oven-safe stockpot with cooking spray. Add meatballs and bake until they begin to brown, 10 to 15 minutes. Turn and bake 10 minutes more. Add remaining garlic, basil sprig, tomatoes and broth. Cover and cook until meatballs are cooked through and sauce begins to thicken, 20 minutes. Serve immediately with pasta.

The skinny
314 calories per serving, 3.3 g fat (1.3 g saturated), 40.4 g carbs, 3.7 g fiber, 22.9 g protein

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