- 1½ lb very lean ground beef
- 1 large egg , beaten
- ¼ cup Parmesan cheese
- 1/2 tsp. garlic powder
- 1 Tbsp. parsley
- ½ Tbsp. oregano
- ½ cup Oatmeal
- 1 large Onion, chopped
- (optional) ½ green pepper, chopped
- 1 Tbsp olive oil
- small can (4 oz) of Tomato Paste
- 8 oz No-Salt-Added Tomato Sauce
- 2 ¼ c Water
- ¾ cup Red Wine Vinegar
- 5 Tbsp Brown Sugar
- (optional) ½ cup chopped vegetables (mushrooms, zucchini, carrots, ...)
- Meatballs:
- Combine beaten egg, Parmesan, garlic, parsley, oregano, and oatmeal. Mix well. Add ground beef and, using your hands, mix well until uniformly distributed. Form into 1-inch balls. Bake at 375 for 30-40 minutes, turning once.
- Sauce:
- Sauté onion (and optional green pepper in olive oil until soft, about 4 minutes.
- Combine onions and optional peppers, tomato paste, tomato sauce, water, vinegar, and brown sugar (and vegetables if desired) and place in slow cooker.
- Add meatballs.
- Stir to mix.
- Cook on low 4-6 hours.
Note that sodium percentages depend on which daily reference you use. The estimated 115mg of sodium per serving implies that one serving of this recipe provides:
– 5% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 8% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 12% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
