You can make a flavorful, fuss-free dinner by cooking everything in one skillet with this tasty meatball dish. Parmesan cheese and panko breadcrumbs give the meatballs a rich flavor and texture.

To elevate a store-bought pasta sauce, I added a touch of garlic, then paired it with frozen green beans and sweet potatoes for a colorful, well-rounded meal ready in minutes.

HELPFUL HINTS:

If frozen sweet potato cubes are unavailable use frozen or fresh butternut squash cubes.

Any type of low sodium pasta sauce can be used.

COUNTDOWN:

Assemble ingredients.

Brown meatballs and remove.

Start sauce and add meatballs.

SHOPPING LIST:

To buy: 3/4 pound 95% lean ground beef, 1 container plain panko breadcrumbs, 1 piece Parmesan cheese, 1 container frozen cut green beans, 1 container frozen sweet potato cubes, 1 bottle no-salt-added pasta sauce

Staples: olive oil, egg, garlic, salt and black peppercorns.

Garlic Meatballs

Recipe by Linda Gassenheimer

3/4 pound 95% lean ground beef

1 large egg

2 tablespoons plain panko breadcrumbs

1/4 cup grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 teaspoons olive oil

2 cups frozen cut green beans

2 cups frozen sweet potato pieces, about 1/2-inch pieces

1 1/2-cups no-salt added pasta sauce

4 crushed garlic cloves

Add beef, egg, breadcrumbs, Parmesan cheese, salt and pepper to a small bowl. Mix all ingredients together and form into 8 meatballs. Heat oil in a large skillet over medium high heat and add the meatballs. Brown on all sides for 3 to 4 minutes. Remove meatballs to a plate. Add the green beans, sweet potatoes, pasta sauce and garlic to the skillet. Mix to combine all ingredients. Return the meatballs to the skillet. Bring sauce to a simmer, cover with a lid and cook 9 to 10 minutes stirring occasionally. The green beans should be tender, and meatballs cooked through. A meat thermometer should read 130-135 degrees. Divide in half and serve on two dinner plates.

Yield 2 servings.

Per serving: 620 calories (31% from fat), 21.7 g fat (7.2 g saturated, 8.0 g monounsaturated), 213 mg cholesterol, 50.2 g protein, 55.4 g carbohydrates, 10.6 g fiber, 800 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.