CWHL Meatballs

7 Reviews
100% would make this recipe again

A special edition of classic meatballs specially made for the Canadian Women's Hockey League (CWHL).

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Preparation : 15 min Cooking : 30 min
580 calories/serving

Ingredients

1 cup cornmeal (polenta) 130 g
2 cups milk, partly skimmed, 2% 500 mL
900 g ground pork, lean
900 g ground beef, extra-lean
1 1/2 cup ricotta cheese, light 300 g
2 cups Parmesan cheese 100 g
2 eggs size large
1 cup Italian parsley, fresh, chopped 80 g
1 pinch salt 0.1 g
ground pepper to taste
8 cups chicken broth, low-sodium 2 L
1 tbsp Veggie Pasta Sauce 15 mL
1 kg fettuccine
1/3 cup extra virgin olive oil, for the pasta 85 mL

Method

  1. Preheat the oven to 175°C/350°F.
  2. In a small bowl whisk the cornmeal with the milk.
  3. In a large bowl mix the pork with the beef. Add the cornmeal-milk mixture then mix well. Add the ricotta, parmesan, egg and parsley, mixing thoroughly with each addition. Add salt and pepper to taste. You may test the seasoning by cooking a small amount of the mixture in a frying pan. Adjust seasoning to your taste.
  4. Using your hands, form the mixture into even-sized meatballs (3-4 meatballs per serving) then arrange the balls in a deep baking pan.
  5. Bring the broth to a boil in a saucepan over medium heat. Add enough broth to cover the meatballs in the baking pan. Cook in the middle until the meatballs are cooked through, about 30 min.
  6. Meanwhile, warm up the pasta sauce in a large pan over low heat.
  7. A few minutes before the end of the cooking time for the meatballs, cook the pasta.
  8. Drain the fettuccine then put them back in the pasta cooking pot and drizzle with the olive oil. Mix well then serve with the meatballs and sauce.

Nutrition Facts Table

per 1 serving (370 g)

Amount

% Daily Value

Calories

580

Fat

23 g

35 %

Saturated 8.5 g
+ Trans 0.3 g

44 %

Cholesterol

160 mg

Sodium

230 mg

10 %

Carbohydrate

54 g

18 %

Fibre

3 g

13 %

Sugars

3 g

Net Carbs

51 g

Protein

38 g

Vitamin A

14 %

Vitamin C

7 %

Calcium

16 %

Iron

37 %
More info

Claims

This recipe is :
Excellent source of  :
Niacin, Phosphorus, Selenium, Vitamin B1, Vitamin B12, Vitamin K, Zinc
Good source of  :
Calcium, Iron, Magnesium, Pantothenic Acid, Potassium, Vitamin B2, Vitamin B6, Vitamin D
Source of  :
Copper, Fibre, Folacin, Vitamin A, Vitamin E
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 0
Milk and Alternatives 0
Meat and Alternatives 3 ½
Fats 3 ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

7 Reviews (3 with rating only) 100% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

I thought it was very delicious. The sauce had a nice kick.

Useful 0
october 17, 2016

Very good balls, the sauce was excellent as well.

Useful 0
october 16, 2016 | I would make this recipe again

Really good. Maybe more veggies on the side?

Useful 0

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