Italian meatballs
Updated: 2016-04-23
You can freeze uncooked meatballs in an airtight container for up to 3 months. Thaw meatballs in the refrigerator overnight before baking.
Serves 6
- 1/3 large onion, minced
- 2 1/2 teaspoons minced garlic
- 6 tablespoons grated Parmesan cheese
- 1/3 cup chopped flat leaf Italian parsley
- 1 1/2 tablespoons egg substitute
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 1/2 pounds lean ground beef
Heat the oven to 350 F. In a small saucepan, saute the onions and garlic until tender, about 5 to 7 minutes. Remove from heat. In a medium bowl, combine the onions, cheese, parsley, garlic, egg substitute, salt and pepper; mix well. Add the beef; gently mix with hands until just combined. Form mixture into 1-inch meatballs — about 3/4 ounces each. Place on a baking sheet and bake for 10 to 15 minutes or until meatballs reach an internal temperature of 160 F.
Nutritional analysis per serving
Calories: 198
Total carbohydrate: 2 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 26 g
Saturated fat:
Serving size: 3 ounces
Sodium:
Total fat: 10 g