Stuffed Meatballs

Stuffed Meatballs

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by Lori Pratt

WCNC.com

Posted on September 30, 2013 at 1:23 PM

www.WeightWatchers.com

Mozzarella-Stuffed Meatballs with Penne and Kale
Makes 4 Servings
Per serving (about 1 1/3 cups pasta mixture, 4 meatballs, about ½ cup sauce, and 1 tablespoon Parmesan) 415 Calories, 6 Grams Fat, 9 PPV)

¼ pound ground skinless chicken breast
½ cup grated Parmesan cheese
¼ cup plain dried breadcrumbs
¼ cup chopped fresh flat-leaf parsley
¼ cup fat-free milk
1 large egg white
1 garlic clove, minced
½ teaspoon dried oregano
16 (1/2-inch) cubes part-skim mozzarella cheese
2 cups fat-free marinara sauce
½ cup water
8 ounces whole wheat penne
2 cups thinly sliced kale

INSTRUCTIONS:
1. Mix together the chicken, ¼ cup of the Parmesan, the bread crumbs, parsley, milk, egg white, garlic, and oregano in a large bowl until combined well.  Divide the chicken mixture into 16 equal portions.  Shape each portion around a mozzarella cheese cube to form 16 stuffed meatballs.

2. Meanwhile, combine the marinara sauce and water and bring to a simmer in a large skillet.  Gently add the meatballs; cover and simmer, turning the meatballs a few times, until cooked through, about 10 minutes.

3. Cook the penne according to the package directions, omitting the salt if desired, and adding the kale during the last 1 minute of cooking; drain.

4. Divide the pasta-kale mixture among 4 plates; top evenly with the meatballs and sauce.  Sprinkle with the remaining ¼ cup Parmesan. 
It’s our Layered Chicken Taco Salad, and along with using skinless ground chicken breast, we lighten this recipe by using reduced-fat cheddar cheese and tortilla chips, and fat-free refried beans and sour cream.

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