Menu Enter a recipe name, ingredient, keyword...

Meatball Minestrone Bake

By

Google Ads
Rate this recipe 0/5 (0 Votes)
Meatball Minestrone Bake 0 Picture

Ingredients

  • Percent Daily Value*:
  • INGREDIENTS
  • 3/4 3/4
  • teaspoon McCormick® Oregano Leaves
  • 1/4 1/4
  • teaspoon McCormick® Basil Leaves
  • 1/4 1/4
  • teaspoon McCormick® Garlic Powder
  • 1/4 1/4
  • teaspoon McCormick® California Lemon Peel
  • 1/4 1/4
  • teaspoon McCormick® Ground Black Pepper
  • 1 1/2 1 1/2
  • lb extra lean (at least 90%) ground beef
  • 3/4 3/4
  • cup Progresso® Italian style bread crumbs
  • 1/4 1/4
  • cup chopped onion
  • 3/4 3/4
  • cup milk
  • 1 1
  • LAND O LAKES® Egg
  • 1 1
  • teaspoon kosher (coarse) salt
  • 1 1
  • can (19 oz) Progresso® High Fiber homestyle minestrone soup
  • 2 2
  • tablespoons grated Parmesan cheese
  • 1 1
  • can Pillsbury® Place 'n Bake® refrigerated crescent rounds
  • 1 1
  • tablespoon Crisco® 100% Extra Virgin Olive Oil
  • 2 2
  • cups shredded Italian cheese blend (8 oz)
  • Nutritional Information
  • 1 Serving (1 Serving)
  • Calories 480
  • (Calories from Fat 230),
  • Total Fat 26g
  • (Saturated Fat 11g,
  • Trans Fat 2 1/2g),
  • Cholesterol 120mg;
  • Sodium 1270mg;
  • Total Carbohydrate 27g
  • (Dietary Fiber 2g,
  • Sugars 6g),
  • Protein 35g;
  • Vitamin A 10.00%;
  • Vitamin C 0.00%;
  • Calcium 25.00%;
  • Iron 25.00%;
  • Exchanges:
  • 1 Starch;
  • 0 Fruit;
  • 1/2 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 4 1/2 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 4 1/2 Fat;
  • Carbohydrate Choices:
  • 2 ;
  • Percent Daily Values are based on a 2,000 calorie diet.

Details

Servings 8

Preparation

Step 1

DIRECTIONS
1 Heat oven to 400°F. In small bowl, stir together oregano, basil, garlic powder, lemon peel and black pepper. Reserve 3/4 teaspoon of mixture; set aside. In large bowl, mix ground beef, bread crumbs, onion, milk, egg, salt and remaining seasoning mix until thoroughly combined. Form into sixteen 2-inch meatballs. Pour soup into ungreased 13x9-inch (3-quart) glass baking dish; top with meatballs. 2 Bake 35 minutes or until bubbly. 3 Meanwhile, in small bowl, mix reserved 3/4 teaspoon seasoning mixture and Parmesan cheese. Unroll each crescent round to make a strip; place strips on piece of foil. Brush strips with olive oil; sprinkle generously with Parmesan cheese mixture. 4 Remove baking dish from oven. Reduce oven temperature to 350°F. Sprinkle meatballs with Italian cheese. Place seasoned crescent strips in a diagonal pattern on top of cheese, cutting to fit if necessary and not crisscrossing the strips. 5 Bake an additional 20 to 24 minutes or until cheese is melted and strips are golden brown. Serve in bowls.

​

Review this recipe