Meatballs and Peppers in Gravy - Slender Kitchen
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Meatballs and Peppers in Gravy

By Kristen Mccaffrey
  
adapted from: verybestbaking.com
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280
Calories 
19g
Carbs 
8g
Fat 
33g
Protein 
7
Weight Watchers® SmartPoints™
(7 PointsPlus®)

Recipes Content

Recipe

I wasn't really sure to call this recipes. It's essentially a twist on an Italian meatball but instead of being served with traditional marinara sauce, it's served with bell peppers and a creamy gravy. It may seem strange at first (at least that's what I thought). but after reading the rave reviews I had to give it a try and I am glad I did. It just works and makes for one tasty dinner with brown rice, cauliflower rice, couscous, or egg noodles.

Prep Time

Meatballs and Peppers in Gravy

13
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 lb. 95% lean ground beef
  • 1/4 cup onion, minced
  • 2 tsp. Italian seasoning
  • 1/2 tsp. pepper
  • 1/2 tsp. salt
  • 2 tsp. olive oil
  • 1 U red bell pepper, chopped
  • 1 U yellow bell pepper, chopped
  • 1 cup mushrooms, sliced
  • 1 U summer squash, chopped
  • 3 U garlic cloves, minced
  • 12 oz. nonfat evaporated milk
  • 1.25 tbsp. whole wheat flour (substitute 1 tsp. arrowroot or cornstarch for low carb/Paleo/GF)

Nutritional Facts

Serving Size: 
5 meatballs
Amount Per Serving
Calories 280
Calories from Fat 24
% Daily Value *
Total Fat 8g
13%
Saturated Fat 3g
14%
Monounsaturated Fat 2g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 74mg
25%
Sodium 472mg
21%
Total Carbohydrate 19g
6%
Dietary Fiber 2g
9%
Sugars 13g
Protein 33g

Directions

  1. Mix together the beef, onion, Italian seasoning, salt, and pepper. If you like heat, consider adding ¼-1 tsp. red pepper flakes as well.
  2. Roll this mixture into 20 meatballs, about 1 inch in diameter.
  3. Heat the olive oil over medium heat. Add the meatballs and cook for 4-5 minutes until browned on all sides.
  4. Turn heat down and continue cooking for 15 minutes until cooked through. Remove and set aside. Tent with foil to keep warm.
  5. Add the peppers, mushrooms, squash, and garlic to the skillet. Cook for 4-5 minutes until just tender.
  6. Meanwhile, mix together 1 tbsp. of evaporated milk with the flour. Add to the pan and stir well.
  7. Add in the remaining evaporated milk and cook for 5-8 minutes until sauce is thick. Season with salt and pepper. Add meatballs to the pan and stir to combine everything.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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