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EatingWell
Neapolitan Meatballs
A touch of cinnamon distinguishes these delicious tomato-sauced meatballs. Adding whole-grain bulgur allows you to use less meat, resulting in meatballs with less than half the total fat and saturated fat of the original. Plus a vibrant-tasting combination of fresh and canned tomatoes in the sauce helps reduce the sodium by two-thirds. Serve with pasta, polenta or even on a whole-grain roll with a bit of melted part-skim mozzarella for a meatball sub.

Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Tips
Shopping Tip: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Unlike cracked wheat, it simply needs a quick soak in hot water for most uses. Look for bulgur in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com or buylebanese.com.
Nutrition Facts
Serving Size:
2-3 meatballs Per Serving:
285 calories; protein 22.7g; carbohydrates 22.3g; dietary fiber 4.1g; sugars 8.6g; fat 11.3g; saturated fat 3.7g; cholesterol 70.2mg; vitamin a iu 1894.8IU; vitamin c 42.8mg; folate 20.5mcg; calcium 127.9mg; iron 3.3mg; magnesium 44.9mg; potassium 450.8mg; sodium 663.5mg; thiamin 0.1mg.
Exchanges:
1/2 starch, 1 vegetable, 2 1/2 lean meat
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