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Andreas Trauttmansdorff
1/2 680-g box frozen meatballs
1 red or green bell pepper, sliced
1/2 onion, sliced
2 tbsp vegetable oil
1 tbsp curry powder
1 tsp chili powder
1 plum tomato, chopped
1/4 cup yogurt, or sour cream
Preheat oven to 400F (200C). In a bowl, stir meatballs with pepper, onion, oil, and curry and chili powders. Spread out on a rimmed baking sheet. Bake in centre of preheated oven, stirring occasionally, until vegetables are tender-crisp, 12 to 15 minutes.
In a large bowl, stir tomato with yogurt. Stir in hot meatballs and vegetables. Great over rice.
Calories 459, Protein 20.7g, Carbohydrates 13.7g, Fat 36.9g, Fibre 4g.
Meatballs aren't just the crowning glory on top of spaghetti anymore - they're the main meal! Keep a box or two on hand for a real time saver on busy nights.
Heat 700-mL jar tomato pasta sauce with 1/2 of 680-g box frozen meatballs. Stir in 10 pitted chopped olives, 4 chopped anchovies (optional) and 2 tbsp (30 mL) drained capers. Cover and simmer until meatballs are hot, 10 minutes. Toss with cooked spaghetti. Serves 4
In an oiled frying pan, brown 1/2 of 680-g box frozen meatballs. Stir in 28-oz (796-mL) can undrained diced tomatoes, 1 cup (250 mL) quick-cooking rice, 1 chopped zucchini, 1 chopped green pepper and 1/2 tsp (2 mL) each garlic powder, dried oregano and thyme leaves. Stir often until boiling, then reduce heat. Cover and simmer until rice is cooked, 10 to 15 minutes. Serves 4
In a large saucepan, heat 10-oz (284-mL) can chicken broth with 1 can water, 1 tbsp (15 mL) matchstick-thin pieces of ginger, 1 sliced green onion and 1 sliced carrot. When boiling, add 1/4 of 680-g box frozen meatballs. Reduce heat, cover and simmer until meatballs are hot, 5 to 7 minutes. Serves 2
Following package directions, bake 1/2 of 680-g box frozen meatballs. In a large frying pan over low heat, stir 1/2 cup (125 mL) sour cream with 2 tsp (10 mL) horseradish (optional) and 1/2 tsp (2 mL) dried dillweed. When hot, stir in baked meatballs. Good over egg noodles. Serves 2
In a large frying pan, heat 28-oz (796-mL) can drained diced tomatoes with 1/2 of 680-g box frozen meatballs, 2 tsp (10 mL) each chopped, pickled jalapeño peppers and dried oregano leaves, and 1 tsp (5 mL) ground cumin. Cook, uncovered and stirring often, until meatballs are hot, 10 to 12 minutes. Spoon over rice. Sprinkle with grated cheddar and chopped coriander. Serves 3