Makes 4 servings
|1||pound ground chuck|
|1/3||cup uncooked quick oats|
|1/3||cup finely chopped baby spinach|
|1/4||cup grated Parmesan cheese|
|1/8||teaspoon black pepper|
|1||teaspoon olive oil|
|1/4||cup shredded carrot|
|1-1/2||cups meatless pasta sauce|
- Preheat oven to 400°F.
- Combine beef, oats, spinach, egg, cheese, salt and pepper in medium bowl; mix until well blended. Shape beef mixture into 24 meatballs; place in 13X9-inch baking dish. Bake 23 to 25 minutes until no longer pink in center (160°F).
- Heat oil in medium saucepan until hot. Add carrot; cook and stir over medium heat 2 minutes. Add pasta sauce; heat over low heat until mixture comes to a boil. Reduce heat; simmer 5 minutes. Divide sauce into 4 small bowls.
- Serve meatballs on toothpicks or short wooden skewers with dipping sauce.
Supervise young children when they are using toothpicks.
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