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 = 60What's this? |
Meatballs
Servings = 4 | Serving size =6 meatballs
This recipe can be multiplied by 2, 3, 4.
These keep well for about 48 hours in the fridge after being cooked. Reheat gently. Use the leftovers to make Meatball Hoagies.
| 1 lb | extra lean beef (7% fat) |
| 2 ounces | fresh bread crumbs |
| 1 tsp | dried oregano |
| 1 tsp | dried basil |
| 1 tsp | dried rosemary |
| 1 tsp | dried thyme |
| 1/2 tsp | salt |
| 1/8 tsp | fresh ground black pepper |
| spray olive oil |
Preheat oven to 400°F. Place a large non-stick skillet in the oven.
Mix the ground beef together with the bread crumbs, oregano, basil, rosemary, thyme, salt and pepper until well blended.
Roll the mixture into a large ball and cut in half. Roll each into two balls and cut each of those in half. Continue until there are 24 small meat balls. The meatballs are easy to form by rolling them in your palms until round and smooth.
Spray the hot skillet lightly with olive oil. Place the meat balls in the skillet and return to the oven. Cook for about 12 – 15 minutes until they are firm to touch.
Nutrition Facts
Serving size: 6 meatballs | Servings 4
Calories 219 | Calories from Fat 63
Amount Per Serving (% Daily Value)
Total Fat 7g (11%) | Saturated Fat 3g (14%)
Monounsaturated Fat 3g | Trans Fat 0g
Cholesterol 0 mg (23 %) | Sodium 470 mg (20 %)
Total Carbohydrates 11g (4%) | Sugars 1g
Dietary Fiber 1g (4%) | Protein 26g
Vitamin A 1% | Vitamin C 1 % | Calcium 5% | Iron 22%
Vitamin K 10 mcg | Potassium 434 mg | Magnesium 34 mg
"On top of old Smokey, all covered with cheese. I lost my poor meatball..."
-Child’s rhyme
The refrigerator light goes on...
This recipe is so versatile. You can use it for Spaghetti and Meatballs, Meatball Hoagies, cut up on top of Pizza.... The key is to choose the leanest ground beef possible. Look for 93% lean. You can always ask the butcher to grind some from a cut of Bottom Round. Make sure that they trim ALL of the excess fat before grinding.