1/2 pound ground beef
1 egg
1 tablespoon chopped fresh parsley
To taste: salt and pepper
2 tablespoons olive oil
MEDIUM onion, finely chopped
2 red bell peppers, finely chopped
1 minced garlic clove
MEDIUM tomato, finely chopped
1 tablespoon cornstarch
1 can of peas
125g cooked and drained macaroni
1/2 pound ground beef
1 egg
1 tablespoon chopped fresh parsley
To taste: salt and pepper
2 tablespoons olive oil
MEDIUM onion, finely chopped
2 red bell peppers, finely chopped
1 minced garlic clove
MEDIUM tomato, finely chopped
1 tablespoon cornstarch
1 can of peas
125g cooked and drained macaroni
Combine ground beef, egg, parsley, salt, and pepper in a medium bowl
Form 12 meatballs
Heat olive oil in a large skillet over medium heat
Cook the meatballs until browned on all sides, about 5 minutes
Remove the meatballs from the skillet and set aside
In the same skillet, add chopped onion, bell peppers, and garlic
Cook until the vegetables are tender, about 5 minutes
Add tomato, salt, meatballs, and 1 cup of water to the skillet
Bring to a boil, then reduce heat and simmer for 15 minutes
Combine cornstarch with 1 tablespoon of water in a small bowl
Add the mixture to the skillet and stir until the sauce thickens, about 2 minutes
Serve over cooked macaroni
Serves 4 portions at 470 calories each.
