Italian

Rosemary meatball in toomato sauce is for Dinner.

Rosemary meatball in toomato sauce takes 15 minutes to prepare.

Rosemary meatball in toomato sauce takes 30 minutes to cook.

Rosemary meatball in toomato sauce makes 6 servings.

The ingredients for Rosemary meatball in toomato sauce are:

400 grams Tomatoes, red, ripe, canned, wedges in tomato juice
3 clove Garlic
1 tsp Rosemary
450 grams Ground beef, extra lean (15% fat) pan broiled
1 medium Egg, fresh, whole, raw
1 tbsp Balsamic Vinegar
200 grams Onions, raw

Here is how you make Rosemary meatball in toomato sauce:

finely chop half the onion and garlic, fry gently until soft but not browned. Add toms, half the rosemary and the balsamic vinegar. Season well and add 300 ml of water. Simmer gently until reduced.Add the rest of the onion and garlic (finely chopped) to the beef. Add the rest of then egg rosemary (yes, you've guessed it - finely chopped), beaten egg and salt and pepper. Mix well and form into small meatballs - aim to get about 30.At this point you can either bake in medium hot oven for thirty mins until browned or pop straight into the sauce and simmer gently for 20 mins, until cookedServing Size: makes 6Number of Servings: 6Recipe submitted by SparkPeople user BLISSFULBABE.

The nutritional information for Rosemary meatball in toomato sauce is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 237.4

• Total Fat: 12.4 g
• Cholesterol: 96.1 mg
• Sodium: 223.3 mg
• Total Carbs: 8.0 g
• Dietary Fiber: 0.6 g
• Protein: 22.8 g

Rosemary meatball in toomato sauce is Italian cuisine.

The dietary needs meet for Rosemary meatball in toomato sauce is Low Carb