Ingredients
- 1. ground beef - 1 1/2 lbs (if cooking extra meatballs for [Weekly Meal Plan|http://
- 2. onion, white - (1) minced; store ½ of minced onion for day 5-shrimp with penne pasta
- 3. spinach pasta - 1 lb
- 4. cream of mushroom soup - (1) 10-14oz. can
- 5. Oikos Organic Plain Greek Yogurt- (1) cup (half of 16oz. container)
- 6. grape tomatoes - (1) pint, sliced into halves
- 8. seasoned bread crumbs - 1 cup
- 9. eggs - (2)
- 10. season salt – 1 tablespoon
- 11. olive or canola oil- ¼ cup
- 12. milk - ½ cup
- 13. paprika - 2 tbspns
Instructions
- In large mixing bowl combine ground beef, minced onion, seasoned breadcrumbs, eggs, and season salt
- Heat oil in large deep skillet over medium-high heat (unless using the Meatball Baker)
- Hand roll beef mixture into small 1½-inch meatballs
- Cook meatballs in batches in skillet, turning gently with a large spoon until all sides are brown, approximately 15-20 minutes total before transferring cooked paper towel lined plate to cool
- If making extra meatballs, store half of cooked meatballs for [Meatball Subs/http://tonispilsbury.com/meatball-subs]
- Boil pasta in salted water until tender
- Before draining cooked pasta, use a glass measuring cup to scoop out about ¼ cup of cooking water to reserve
- Drain pasta and transfer to a serving bowl
- Add cooking water to pasta in bowl and toss
- Combine soup, yogurt, milk and paprika in medium saucepan over heat medium heat until hot, approximately 3 minutes
- Serve spinach pasta individually topped with meatballs and Swedish sauce, garnish with sliced tomatoes
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