Leftovers for my hubby’s lunch! This little meatball dish turned out very tasty although it is a lot of points.

I pulled this rabbit out of a hat last night. Fearing we’d had to eat out, I found a mix of beef, pork and lamb sitting in my freezer — perfect for meatballs!  I used an Atkins recipe, so it’s low carb, high in fat and protein. A mix that is not as Weight Watchers friendly as I’d like.  But if you have the points, it is very yummy.

The broccoli/bok choy dish is a modified version from Martha Stewart. I tried to make this from memory as both my iPad and iPhone were dead. Turns out I didn’t include the garlic, ginger or soy sauce. But thankfully I thought of using red pepper flakes.  Delish!

I ended up serving 1/2 of a hot-house tomato on the side — just to add a splash of color to our plate. It added a couple of carbs, but since I did my muscle workout, I had a few to spare.

Baked Meatballs with Sautéed Broccoli & Bok Choy
Net Carbs: 7
Weight Watchers PointsPlus: 13
Servings: 6 (You’ll have 2 leftover servings of the meatballs)

Meatball Ingredients

• 1 tbsp. olive oil
• 1/2 green onion, finely chopped
• 3 garlic cloves, minced
• 1/2 lbs. ground veal
• 1/2 lbs. ground beef
• 1/2 lbs. ground pork
• 1/2 c grated Parmesan cheese
• 2 eggs
• 1/2 tsp. salt
• 1/4 tsp. pepper

Sautéed Broccoli & Bok Choy Ingredients*

• 1 lbs. bok choy
• 1 lbs. broccoli
• 1 tbsp. olive oil
• 1 tsp sea salt (or to taste)
• 1/2 tsp. black pepper
• 1 tsp. red pepper flakes

Directions

• Preheat your oven to 375 F.
• In a skillet, heat 1 tbsp. of olive oil and add the onion, cooking onion for 5 minutes or until onion is soft. Stir frequently to prevent burning. Add in 3 cloves of minced garlic and cook for another minute.
• Transfer the garlic and onion to a bowl and add in veal, pork, beef, cheese, eggs, salt and pepper. Mix ingredients.
• Take pieces of the mixture and roll into golf ball size meatballs. Place meatballs in a 2-1/4″ deep roasting pan.
• Bake for 20-25 minutes.
• Meanwhile, cut the white stalks from the bok choy into 1-inch pieces and coarsely chop the green leaves. Keep the stalks separated from the green leaves.
• Cut broccoli into bite size florets.
• Using your large skillet, boil 1/2 c water. Add the broccoli and the bok choy stalks, reserving the leaves for later and cover. Simmer over medium-low until broccoli is bright green, about 5 minutes. Uncover, cook on high until remaining water evaporates, 2-4 minutes.
• Add bok choy greens, remaining olive oil, salt, pepper and red pepper flakes and toss often, cooking for about 2 minutes.