Porcupine Meatballs
1 can (28oz) crushed tomatoes
1 can (28oz) whole tomatoes, chopped, with juice
1 tbs dried basil
2 tsp dried oregano
1/4 tsp freshly ground black pepper
2 bay leaves
1 1/2 tsp kosher salt, divided
1 lb, 10% fat, ground beef
2 egg whites
2 cups cooked long grain white rice
Put the tomatoes, basil, oregano, pepper, bay leaves, and one tsp of the
salt into a pot and bring to a boil. Immediately reduce to a simmer.
While
waiting for the sauce to reach a boil, combine the beef, egg whites,
rice,
and remaining 1/2 tsp of salt. Squeeze together with your hands, almost
as
if kneading bread, until well mixed. Shape into about 36 1-inch
meatballs.
Add meatballs to the simmering sauce. Cover and cook gently about 25
minutes, stirring occasionally. Serves 6.
(from 1,000 Lowfat Recipes by Terry Blonder Golson)
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