Meatballs and Peppers

Yield
4 servings (serving size: 1 cup bell pepper mixture and 9 meatballs)
Ingredients
* 1 cup thinly sliced green bell pepper
* 1 cup thinly sliced red bell pepper
* 1 cup thinly sliced yellow bell pepper
* 1 1/3 cups water
* 1 (10 1/2-ounce) can beef consomme
* 1 bay leaf
* 1 (1-ounce) slice whole-wheat bread
* 1 pound ground round
* 1 tablespoon finely chopped onion
* 1/2 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 large egg white
* 1 garlic clove, crushed
* 2 teaspoons olive oil
* 2 tablespoons all-purpose flour
* 1/4 cup water
* 1/3 cup finely chopped fresh or 1 1/2 teaspoons dried basil
* 2 teaspoons white wine vinegar


Preparation
Combine the first 6 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes.

While the peppers are cooking, place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine breadcrumbs, beef, and next 6 ingredients (beef though garlic) in a bowl, shaping mixture into 36 (1-inch) meatballs. Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs; cook for 10 minutes, browning on all sides.

Combine flour and 1/4 cup water in a small bowl; stir with a whisk. Add to bell pepper mixture in saucepan. Add meatballs; cook 3 minutes, stirring constantly. Stir in the basil and vinegar. Remove bay leaf.

Nutritional Information
Calories: 263 (34% from fat)
Fat: 9.8g (sat 2.9g,mono 4.7g,poly 0.8g)
Protein: 30.2g
Carbohydrate: 12.4g
Fiber: 1.9g
Cholesterol: 70mg
Iron: 4.3mg
Sodium: 788mg
Calcium: 34mg

source by: myrecipes.com
recipes by: Cooking Light
Becky Luigart-Stayner