Makes 8 servings (3 meatballs per serving)

Ingredients

For the meatballs: 

• 1 slice bread, torn into pieces
• ¼ cup milk (1%)
• 1 lb. lean ground beef
• 1 large egg 
• ¼ cup chopped fresh parsley 
• 3 cloves minced garlic 
• ½ tsp salt 
• ½ tsp fresh ground black pepper 
• ½ cup dry bread crumbs
• 2 tbsp canola oil 

 For the marinara sauce: 

• 1 tbsp olive oil 
• 2 cloves minced garlic
• 4 large ripe tomatoes, roughly chopped
• ½ cup tomato paste 
• 1 tbsp honey 
• 1 tsp sweet smoked Spanish paprika 
• ½ tsp salt
• ½ tsp fresh ground pepper 
• ½ tsp chili flakes

Preparation

1. Place torn bread in a small bowl and add milk. Stir to combine and set aside for 5 minutes. Mash mixture with a fork.
2. In a medium bowl combine ground beef, soaked bread, egg, parsley, garlic, salt and pepper. Stir to combine. Refrigerate for 1 hour (or up to 4 hours).
3. Using a spoon or a portion scoop, shape meat mixture into 1 inch balls. Roll meatballs in bread crumbs until evenly coated.
4. Heat canola oil in a medium frypan over medium-high heat. Add meatballs and cook until browned on all sides, about 4 – 5 minutes. Remove from heat and set aside.
5. To make the marinara sauce, heat olive oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds.
6. Add tomatoes and stir to combine. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, until tomatoes are softened, about 5 – 6 minutes. Remove from heat.
7. Using an immersion blender, purée tomatoes until smooth (alternatively, you may use a fork or a potato masher).
8. Add tomato paste, honey, smoked paprika, salt, pepper, and chili flakes. Stir to combine.
9. Add sauce to meatballs. Return frypan to low heat and simmer until meatballs are thoroughly cooked, about 10 minutes.
10. Serve and enjoy!

Nutritional analysis per serving: 187 calories, 12 g fat, 9 g protein, 11 g carbohydrate (9 g available carbohydrate), 2 g fibre, 355 mg sodium 

My Viva Servings: 1 protein, 1 fat, 1 vegetable

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