Greek Meatballs - 31.7g Carbs, 4.1g Fiber, 2.6g Sugar
From: Prevention's Diabetes Diet Cookbook
This one-dish meal can be prepared and refrigerated for up to
24 hours before baking.
Prep: 10 min
Cook: 25 min
Total: 35 min
Serves: 4
2 cups cooked brown rice, cooled
3/4 tsp dried oregano
4 Tbsp (1 oz reduced-fat crumbled feta cheese, divided
1 lb 95% lean ground beef
2 medium zucchini (1 lb total), cut into thin slices
1 cup bottled marinara sauce
Preheat the oven to 450 degrees F. Coat a 13" x 9" baking dish with
vegetable oil spray. In a large bowl, combine the rice, oregano, and
2 tablespoons of the cheese. Stir in the beef until combined.
Scatter the zucchini into the reserved baking dish in a single layer.
Using a small ice cream scoop, shape the meat mixture into sixteen
1 1/2" balls. Place the meatballs on top of the zucchini. Drizzle
with the marinara sauce. Cover with aluminum foil.
Bake for about 22 minutes, or until the meatballs are no longer pink.
Uncover and top with the remaining 2 tablespoons of cheese. Let sit
in the oven for about 1 minute, or until the cheese melts slightly.
Serves: 4
Nutrition per Serving:
336.6 Calories, 9.6g Fat, 4g Saturated Fat, 427.7mg Sodium,
31.7g Carbs, 4.1g Dietary Fiber, 2.6g Total Sugars, 30.1g Protein
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