1 lb. extra lean ground beef
2 Tbsp. chopped garlic
1 Tbsp. oregano
1/2 c. H-E-B Old Fashioned Oats
2 Tbsp. olive oil
1 red bell pepper, thin sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thin sliced
1/2 onion, thinly sliced
3 c. Central Market Organics Low-Sodium Beef Broth, divided
1/4 c. flour
Pre-heat oven to 375*deg;F. Combine beef, garlic, oregano, egg, and oats in a large bowl. Form into 20 to 30 small meatballs and place on a baking sheet sprayed with non-stick cooking spray. Bake 20 minutes.
Heat a large sauté pan on Medium-High. Add oil, peppers, and onions, and sauté 5 minutes. Add 2 cups beef broth and bring to a simmer. In a separate bowl, whisk flour and remaining beef broth together until smooth. Stir into simmering onion mixture until thickened.
Remove meatballs from oven and place in the sauté pan with the peppers. Stir to coat meatballs. Serve over rice, noodles or potatoes.
Calories: 250, Total Fat: 12g, Saturated Fat: 3g, Sodium: 210mg, Carbohydrates: 12g, Dietary Fiber: 3g, Protein: 21g