Cheesy Beef Meatball Bake 6 Servings 30 Minutes Recipe courtesy of: Meagan Weid, azestybite.com Ingredients 1 lb. Ground Beef ¼ cup white onion, diced 1 large egg ½ tsp. salt 1/3 cup Italian bread crumbs ½ tsp. minced garlic 2 tsp. dried parsley flakes 32 oz. prepared marinara sauce 16 bocconcini (small mozzarella balls) Fresh basil leaves (optional)
Th is old west phrase says so much in just six words! Th e phrase is all about choices we make. A friend that sticks with you through good times and bad. A horse that is more than just transportation, but instead, is a partner that anticipates your direction and gets you where you want to go with safety and confi dence in every step. Th ese choices can make or break any person but can be even more important to a cattleman. Strong character, steadfastness and skill are the hallmarks of “one to ride the river with”. All of us at Matlock and Associates endeavor to be just that. It is our goal to give you the same trusted reliance on our “brand” as the legendary brands we serve. We off er integrity, highly trained and experienced staff along with products that give you peace of mind. PRF (Pasture, Range, Forage) protection has proven itself time and again. We would consider it an honor to consult with you about your 2021 PRF plans.
2021 Sales Close date: Monday, November 16, 2020 Coverage begins: January 1, 2021 For more information, or to receive a customized quote for your operation, please contact: J.P. Senter, Agent (806) 215-5155 shoestring@wildblue.net
Bill or Will Phinizy, Agents (806) 759-5154 b_phinizy@yahoo.com
Tommy Eppers, Agent (575) 420-7431 teppers111@aol.com
This institution is an equal opportunity provider and employer.
50
SEPTEMBER 2020
Preparation Preheat the oven to 350℉. Add the Ground Beef, onion, egg, salt, bread crumbs, garlic and parsley flakes into a bowl. Mix ingredients lightly but thoroughly (do not pack). Line a baking sheet with parchment paper. Gently shape mixture into 12 meatballs and place it on the baking sheet. Bake in the oven for 10 minutes. Remove meatballs from the baking sheet and place in a cast-iron skillet. Pour the marinara sauce over the meatballs and top with bocconcini balls. Bake for an additional 15 minutes and broil for 1-2 minutes. Remove from the oven and top with basil leaves to serve. Nutrition information per serving: – 470 Calories; 273.4 Calories from fat; 30.4 g Total Fat (14.3 g Saturated Fat; 3.5 g Monounsaturated Fat); 131.0 mg Cholesterol; 743.1 mg Sodium; 16.4 g Total Carbohydrate; 3.6 g Dietary Fiber; 32.6 g Protein; 2.8 mg Iron; 256.8 mg Potassium; 0.2 mg Riboflavin; 5.2 mg Niacin; 0.29 mg Vitamin B6; 1.9 mcg Vitamin B12; 3.6 mg Zinc; 12.6 mcg Selenium; 71.2 mg Choline. This recipe is an excellent source of Protein, Vitamin B12, Selenium, Zinc. It is a good source of Dietary Fiber, Riboflavin, Vitamin B6, Iron, Phosphorus, Choline.
▫
