Cast-Iron Skillet Meatballs
Roasted Zucchini Nests
Wine Recommendation
Bota Box Cabernet Sauvignon
Ingredients
- 2 lb ground beef
- ½ cup panko breadcrumbs
- 2 tsp Italian seasoning
- ½ tsp pepper
- ¼ tsp salt
- 3 Tbsp liquid egg whites
- 1 (24-oz) jar marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup chopped fresh basil
Instructions
- Preheat oven to 425°F. Mix together beef, breadcrumbs, seasoning, pepper, salt, and egg whites in a large bowl; shape into 2-inch meatballs.
- Cook meatballs, in batches, in a large cast-iron skillet over medium-high heat 10 minutes or until browned.
- Return all meatballs to skillet; top with sauce and cheese. Transfer skillet to oven; bake 5 to 10 minutes or until cheese melts and is lightly browned. Sprinkle with basil.
Side Dish Ingredients
- 3 (12-oz) pkg frozen zucchini spirals, thawed and drained
- 1 cup freshly grated Parmesan cheese
- 3 Tbsp liquid egg whites, lightly beaten
- ½ tsp garlic powder
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Squeeze zucchini dry using a kitchen towel or paper towels.
- Toss together zucchini, cheese, egg whites, garlic powder, and pepper in a large bowl. Arrange zucchini mixture into 6 piles on a parchment paper-lined large rimmed baking sheet.
- Bake 18 to 20 minutes or until zucchini nests are lightly browned .
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
404
|
116
|
520
|
| Fat (g) | 21 | 5 | 26 |
| Sat. Fat (g) | 9 | 3 | 12 |
| Protein (g) | 36 | 12 | 48 |
| Carb (g) | 17 | 4 | 21 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 736 | 346 | 1082 |
| T. Sugs (g) | 7 | 2 | 9 |
| A. Sugs (g) | 2 | 0 | 2 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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