be_ixf;ym_202109 d_20; ct_50

Italian meatballs

Nutrition Facts

Serving Size 3 ounces
Calories 198

Amount Per Serving
Monounsaturated fat 4 g
Saturated fat 4 g
Total fat 10 g
Sodium 502 mg
Cholesterol 76 mg
Dietary fiber 0 g
Protein 26 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

You can freeze uncooked meatballs in an airtight container for up to 3 months. Thaw meatballs in the refrigerator overnight before baking.

Ingredients

(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

Directions

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.

Last Updated: April 23rd, 2016