Spanish · Dinner
Meatballs in Tomato Sauce (Low-Calorie)
Baked lean beef meatballs simmered in a tomato and roasted red pepper sauce, seasoned with garlic, smoked paprika and sherry vinegar. Breadcrumbs are minimal and the meat is baked rather than fried, keeping this Spanish tapas plate light while retaining rich, savoury and slightly smoky flavour.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
390Calories
34.5gProtein
20.1gFat
15.2gCarbs
6.7gSugar
2.8gFiber
436mgSodium
171mgChol
6.9gSat Fat
820mgPotassium
95mgCalcium
4.8mgIron
2.9mcgVitamin B12
14mgVitamin C
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Preheat oven to 400°F (200°C) and line a baking tray with parchment. Combine ground beef, breadcrumbs, milk, egg, one garlic clove, smoked paprika, cumin, salt and pepper.
2
Build
Roll mixture into 5–6 even meatballs about 1 inch across and space them on the tray.
3
Bake
Bake at 400°F for 12–14 minutes until firm and lightly browned on top.
4
Simmer
Heat 1/2 tsp olive oil over medium heat. Sauté onion and remaining garlic for 3–4 minutes until soft. Stir in tomato, red pepper, sherry vinegar and beef stock; simmer over medium-low heat for 8–10 minutes until thickened.
5
Braise
Nestle baked meatballs into sauce and simmer over low heat for 5 minutes until heated through and sauce is absorbed.
6
Plate
Transfer meatballs and sauce to a tapas plate and scatter parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g lean ground beef (90/10)
- 2 tbsp2 tbsp fine dried breadcrumbs
- 2 tbsp2 tbsp whole milk
- 22 small eggs, beaten (about 1.5 tbsp)
- 2 clove2 clove garlic, plus 1 clove for the sauce
- 2 tsp2 tsp smoked paprika
- 1/2 tsp1/2 tsp ground cumin
- salt and black pepper, to taste
- 2 tsp2 tsp olive oil, divided
- 6 tbsp90g onion
- 7 oz100g, a quarter of a 14.5 oz can canned crushed tomato
- 2 tbsp2 tbsp roasted red pepper (jarred, drained)
- 2 tsp2 tsp sherry vinegar
- 4 tbsp60ml low-sodium beef stock
- 2 tsp2 tsp parsley
