Zippy Pasta with Meatballs

I wanted to make meatballs the other day, but plain meatballs seemed so boring.  I have a recipe called "Zippy Ground Beef Skillet", and I thought I would substitute meatballs for cooked ground beef in the recipe.  Turns out, I liked this version of the recipe better.  I'm not sure how my family felt about it because they rarely respond with anything except, "It's good" or "It needs salt."

I thought it was pretty easy to make, but it is slightly more complicated than making just ground beef.  I think it's worth the extra effort.

ZIPPY PASTA WITH MEATBALLS

Meatballs:
Ingredients:
1 pound ground meat
1/2 cup chopped onion
2 tablespoons salt free ketchup
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon Worcestershire
1/4 cup oats
1/4 teaspoon black pepper

Preparation:
In bowl, combine ingredients and form 1 in balls.  Bake uncovered in greased dish at 400 degrees for 10 minutes.

While the meatballs are baking, prepare the pasta.
Ingredients:
8 ounces uncooked small pasta of your choice
1 can (4oz) diced green chilis
2 teaspoons chili powder
1 cup low fat sour cream

Preparation:
Cook pasta according to package directions.  In small bowl, combine sour cream, chilis and chili powder. 

Combine pasta and sour cream mixture. 

Pour pasta over cooked meatballs and serve.

Minestrone

I have never made minestrone before so I thought that I'd give it a shot.  I have to say that this recipe turned out well.  It tasted different than most of the minestrone soups that I've eaten in restaurants, but I attribute that to the lack of salt.  Unfortunately, I have never eaten authentic homemade minestrone.  So If any of my Italian friends would like to make me some, I'd be happy to oblige.

I altered a recipe that I found in one of my many cookbooks and tried it.  This is the result.  Give it a try and leave a comment to let me know what you think.

I love garlic, so I probably added more garlic powder than what is called for in the recipe.

MINESTRONE

Ingredients:
2 cups low sodium chicken broth
1 can (14 oz) low sodium Italian diced tomatoes
1 cup chopped onion
1 can (8 oz) low sodium tomato sauce
1/2 cup chopped carrot
1/2 cup sliced celery
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon Auntie Jean's Low Sodium Italian Dressing Blend*
1-1/4 cups water
1 can (15 oz) low sodium white kidney beans or great northern beans
1 cup fresh or frozen green beans
1/2 cup small pasta (I used broken spaghetti)

Preparation:
In a large saucepan, Mix first 10 ingredients and bring to boil.  Reduce heat and simmer 20 minutes.  Stir in beans and pasta and bring to boil.  Reduce heat.  Cover and simmer for 10 to 15 minutes.  Serve in bowls and top with grated Parmesan cheese if desired.

*Please email me at: auntiejeans@yahoo.com if you'd like to order some Auntie Jean's Low Sodium Italian Dressing Blend.