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Basque Style Beef Meatballs in Red Pepper Sauce

This roasted dish pairs ground beef with jarred roasted red peppers, low-sodium beef broth and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

47 g Protein
32 g Carbohydrates
36 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 172g ground beef (85-90% lean) 303 kcal
  • 43g egg 61 kcal
  • 17g breadcrumbs 67 kcal
  • 51g onion (grated) 20 kcal
  • 5g garlic (minced) 7 kcal
  • 137g jarred roasted red peppers (drained) 42 kcal
  • 21g tomato paste 17 kcal
  • 154g low-sodium beef broth 9 kcal
  • 13g olive oil 115 kcal
  • 0.86 tsp (2g) smoked paprika 6 kcal
  • 0.43 tsp (1g) salt 0 kcal
  • 0.21 tsp (0g) black pepper 1 kcal

Cooking instructions

  1. eggbreadcrumbsonion (grated)garlic (minced)smoked paprikasaltblack pepper
    In a bowl, combine ground beef, egg, breadcrumbs, grated onion, minced garlic, smoked paprika, salt, and black pepper. Mix gently and form 10-12 small meatballs.
  2. olive oil
    Heat olive oil in a saucepan over medium-high heat. Brown meatballs 3-4 minutes, turning to color all sides; transfer to a plate.
  3. jarred roasted red peppers (drained)tomato pastelow-sodium beef broth
    In the same pan, add jarred roasted red peppers and tomato paste. Cook 1 minute, then add broth and simmer 3 minutes.
  4. Blend sauce with an immersion blender (or mash well) until mostly smooth; return to a simmer.
  5. Return meatballs to the sauce and simmer 8-10 minutes until cooked through and sauce thickens.
  6. Serve hot with sauce spooned over the meatballs.

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