Here is the recipe for Mas Macho Meatballs.From “The New Abs Diet” book.
1 pound extra lean ground beef
1/2 crushed saltine crackers (We used 1/2 cup crushed special K crackers)
1 large onion, diced
1 clove garlic, minced (We used 2 -3)
1 tbsp ground flaxseed
1 jar (16 ounces) tomato sauce
4 whole wheat hoagies (we used whole wheat hot dog buns)
1/2 cup reduced fat mozzarella cheese, shredded
1. Mix the beef, crackers, onion, garlic, and flaxseed into golf ball-sized meatballs.
2. In a nonstick skillet over medium heat, cook the meatballs until browned all the way around. Drain the fat from the skillet, and add the tomato sauce.
3. While the mixture is warming, use a fork to scoop out some of the bread in the rolls to form shallow trenches. Spoon the meatballs and sauce into each hoagie, and sprinkle with shredded cheese, and top with the other half of the hoagie.
Makes 4 servings: 569 calories, 38 gm protein, 65 gm carbohydrates, 19 gm fat, 1341 gm sodium, 10 gm fiber
Funny thing… We (actually Todd) accidentally miss read the directions and added the pasta sauce to the meat mixture.
Here is a look at our pasta filled meatballs.
They really didn’t stay together because they were really mushy with the pasta sauce. The meatballs made it to the skillet but did not last long. Here is a pic of them in the skillet.
Then…craziness ensued. We ended up just browning the meat into a sorta sloppy joe mix. The other meatballs we put in a muffin pan and broiled them. HA!
Here is our final product!! I don’t know about you, but this looks yummy!
Overall the Mas Macho Meatball Mess was good. Both kids ate it all up. 2 thumbs up. And I think this meatball mess was easier to put in the buns then big meatballs for the kids. Surprisingly not a messy dinner for them.
Bottom line: 3.5 stars out of 5 for our recipe 🙂