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BODYBUILDING-RECIPE: Meatballs with Peppers



Posted in: Recipes, Bulking, Maintaining | Mar 5, 2012



BODYBUILDING-RECIPE: Meatballs image SERVING SIZE:
Makes 4 servings

INGREDIENTS:

1 cup thinly sliced green bell pepper
1 cup thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1 1/3 cups water
1 (10 1/2-ounce) can beef consomme
1 bay leaf
1 (1-ounce) slice whole-wheat bread
1 pound ground round
1 tablespoon finely chopped onion
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg white
1 garlic clove, crushed
2 teaspoons olive oil
2 tablespoons all-purpose flour
1/4 cup water
1/3 cup finely chopped fresh or 1 1/2 teaspoons dried basil
2 teaspoons white wine vinegar


DIRECTIONS:
Combine the first 6 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes.

While the peppers are cooking, place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine breadcrumbs, beef, and next 6 ingredients (beef though garlic) in a bowl, shaping mixture into 36 (1-inch) meatballs. Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs; cook for 10 minutes, browning on all sides.

Combine flour and 1/4 cup water in a small bowl; stir with a whisk. Add to bell pepper mixture in saucepan. Add meatballs; cook 3 minutes, stirring constantly. Stir in the basil and vinegar. Remove bay leaf.

NUTRITIONAL INFO:
Calories: 263
Fat: 9.8g
Protein: 30.2g
Carbohydrate: 12.4g
Fiber: 1.9g





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Disclaimer: ProSource is not responsible for typographical errors. These recipes are provided for informational purposes and should not be used as medical advice. Nutritional content may vary slightly. Consult your physician before beginning any diet or nutritional plan.





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