Olive and Caper Meatballs with Snap Peas - Low Sodium Version - Culinary Medicine Home
The savory beef goes perfectly with the capers and olives and the best part is that this is so simple. Mix the meatballs. Pop in the oven. Serve.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mds.culinarymedicine.org.
Ingredients
- 2 Tbsp., drained Capers
- 6 large Green olives (sliced)
- 8 ounces 90/10 Ground beef
- 1 tsp., leaves Dried oregano
- 1/2 tsp. Dried marjoram
- 2 tsp. Olive oil
- 4 ounces Crimini mushrooms (quartered)
- 1 medium White or yellow onions (sliced)
- 1 Tbsp. No salt added tomato paste
- 8 ounces Sugar Snap Peas
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