Classic Italian Dinner with Meatballs in Sundried Tomato Sauce and Salad

Meatballs with Sun-Dried Tomato Sauce

4 servings, 3 meatballs per serving

12 oz. Italian style Frozen Meatballs
1 clove garlic, minced
1 cup water
1/2 cup coarsely chopped sundried tomatoes
1 Tab. Balsamic vinegar
2 Tab. fresh basil
2 tea. fresh oregano
8 oz. whole wheat spaghetti
2 Tab. shredded Parmesan Cheese

Cook meatballs according to package directions.

Add garlic to a pan with olive oil and cook for 10 seconds. Add water and bring to a boil. Remove from heat and add sundried tomatoes. Cover and let stand for 5 minutes.  Transfer to blender. Add vinegar. Cover and blend until smooth. Stir in basil, oregano.

Add meatballs to sauce. Cook for 1 minute or until sauce is heated through, stirring to coat meatballs with sauce.

Leafy Green Salad

2 cups romaine, chopped
2 cups baby spinach
1/2 cup sliced red onion
1/2 cup thinly sliced mushrooms

2 Tab. Italian Dressing

Toss together and serve with dressing.

Italian Dressing

2/3 cup extra virgin olive oil
1/4 cup red wine vinegar
3 tablespoons finely grated Parmesan
1 tablespoon fresh minced parsley OR 2 teaspoons dried parsley
1/4 medium onion, diced (about 2 tablespoons) OR 2 teaspoons onion powder
Juice of 1/2 lemon (about 2 tablespoons)
1 tablespoon fresh minced basil OR 2 teaspoons dried basil
1 tablespoon fresh minced oregano OR 2 teaspoons dried oregano
1 clove garlic, finely minced OR 1 teaspoon garlic powder
1 teaspoon honey
1 tea salt
1/4 teaspoon black pepper

Combine all ingredients in a jar with a tight-fitting lid, and shake until well combined. Alternatively, combine all ingredients in a food processor or blender and pulse until well combined and smooth.

Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.

Serving Size: 2 tablespoons
Amount Per Serving: Calories: 199

Source: Wholefully

Meal Total: 569 calories 25 g protein, 31g carbs, 16g fat