Meatball Cacciatore
Serve meatballs and this rich, thick mushroom sauce over rice or pasta.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 385 |
| pro | 32 g |
| total fat | 19 g |
| sat. fat | 7 g |
| carb | 23 g |
| fibre | 4 g |
| chol | 128 mg |
| sodium | 671 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 41% |
| vit A | 16% |
| vit C | 58% |
| folate | 20% |
-
1 tsp (5 mL) vegetable oil
4 cups (1 L) sliced mushrooms
1 small onion, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) dried Italian herb seasoning
1 can (28 oz/796 mL) diced tomatoes
2 tbsp (25 mL) tomato paste
Quarter Freezer Meatballs frozen
Preparation:
In saucepan, heat oil over medium-high heat; fry mushrooms, onion, garlic and herb seasoning until mushrooms are golden brown, about 10 minutes.
Stir in tomatoes and tomato paste; bring to boil. Reduce heat and simmer until thickened and sauce can mound on spoon, about 20 minutes.
Add meatballs; simmer, stirring often, until hot, about 20 minutes.
Additional Information
Source
Canadian Living Magazine: March 2005
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