How To Prepare
Preheat the oven to 400°F. Lightly spray a broiler pan and rack with cooking spray. Set aside.
In a medium bowl, using your hands or a spoon, combine the beef, egg white, potato flour, 1/2 teaspoon oregano, and 1/2 teaspoon pepper. Shape into your suggested serving size meatballs, each about 1 inch in diameter. Arrange them in a single layer on the broiler rack.
Bake on one side for 20 minutes, or until lightly browned on the outside and no longer pink in the center. Drain on paper towels.
Meanwhile, in a large saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, celery, and garlic for 5 minutes, or until the onion is soft, stirring frequently.
Stir in the broth, tomatoes with liquid, tomato paste, remaining 1/2 teaspoon oregano, and remaining 1/2 teaspoon pepper. Increase the heat to high and bring to a boil. Stir in the orzo. Reduce the heat and simmer, covered, for 5 minutes.
Stir in the zucchini. Cook for 3 minutes, or until the pasta is tender and the zucchini is tender-crisp.
Gently stir in the baked meatballs. Cook for 1 minute. Remove the pan from the heat. Stir in the lemon juice
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- Cooking spray
- 16 ounces extra-lean ground beef
- 2 large egg white
- 1/2 cup potato flour
- 1/2 teaspoon dried oregano and 1/2 teaspoon dried oregano, crumbled, divided use
- 1/2 teaspoon pepper and 1/2 teaspoon pepper, divided use
- 4 teaspoons olive oil
- 2 small onion, chopped
- 2 medium rib of celery, chopped
- 2 medium garlic clove, minced
- 6 cups no salt added chicken broth
- 2 14.5-ounce can no salt added diced tomatoes (undrained)
- 4 tablespoons no salt added tomato paste
- 1 cup dried brown rice pasta
- 2 medium zucchini, chopped
- 4 teaspoons fresh lemon juice
Ingredients
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