You can't go wrong with these classic marinara meatballs filled with applesauce, zucchini, and green onions.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl stir together egg, applesauce, zucchini, green onions, salt, and Italian seasoning.

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  • In a large bowl combine ground beef and bread crumbs. Fold the egg mixture into beef mixture; mix well. Cover with foil or plastic wrap and refrigerate 2 to 24 hours.

  • Preheat oven to 450 degrees F. Line two 15x10x1-inch baking pans with foil. Coat foil with cooking spray; set aside. Shape beef mixture into 48 small meatballs about 3/4 inch in diameter. Place meatballs in prepared baking pans. Bake 10 to 15 minutes or until cooked through (160 degrees F), turning once.

  • Heat pasta sauce until warmed. Serve with the meatballs.

Tips

Tips: For a low-carb serve-along, choose cooked spaghetti squash or steamed sliced zucchini and/or summer squash. If using hot cooked rice or pasta, use only 1/3 cup for each serving (if you like, add a cooked non-starchy vegetable, such as spinach, onion, mushrooms, or zucchini, to bulk up the rice or pasta).

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Variation: Alfredo-Sauced Mini Turkey Meatballs: Prepare as directed, except use 1/2 cup shredded carrot (1 medium) instead of the zucchini; 1/4 teaspoon garlic powder instead of the Italian seasoning; 1 pound uncooked ground turkey breast instead of the ground beef; and 1 1/4 cups light Alfredo pasta sauce, warmed, instead of the tomato-basil sauce. Bake the meatballs about 15 minutes or until cooked through (165 degrees F).

Variation: Barbecue-Sauced Mini Pork Meatballs: Prepare as directed, except add 1/4 cup finely chopped onion and 1/4 teaspoon ground black pepper. Use 1/2 cup finely chopped fresh mushrooms instead of the zucchini; 1/4 teaspoon garlic powder instead of the Italian seasoning; 1 pound lean ground pork instead of the ground beef; and 3/4 cup light barbecue sauce, warmed, instead of the tomato-basil sauce. Bake the meatballs for 10 to 15 minutes or until cooked through (160 degrees F).

Variation: Taco-Sauced Mini Two-Meat Meatballs: Prepare as directed, except add 1 fresh jalapeño chile pepper, stemmed, seeded, and finely chopped, and 1/8 teaspoon ground cumin. Use 1/3 cup finely chopped onion instead of the zucchini; 1/4 teaspoon garlic powder instead of the Italian seasoning: 8 ounces 95% to 97% lean ground beef and 8 ounces lean ground pork instead of the 1 pound ground beef; and 3/4 cup mild taco sauce, warmed, instead of the tomato-basil sauce. Bake the meatballs for 10 to 15 minutes or until cooked through (160 degrees F).

Nutrition Facts

164.4 calories; protein 18.8g 38% DV; carbohydrates 9.1g 3% DV; exchange other carbs 0.5; dietary fiber 1.6g 6% DV; sugars 5.4g; fat 5.3g 8% DV; saturated fat 1.9g 10% DV; cholesterol 77.9mg 26% DV; vitamin a iu 59.8IU 1% DV; vitamin c 7.2mg 12% DV; folate 14.4mcg 4% DV; calcium 41.4mg 4% DV; iron 2.7mg 15% DV; magnesium 22.9mg 8% DV; potassium 541.3mg 15% DV; sodium 430mg 17% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0
Rating: 5 stars
12/14/2018
The meatballs were very tender and very good. Definitely a "do over". Read More