This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free breadcrumbs in this dish.
"On top of old Smokey, all covered with cheese. I lost my poor meatball..."
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 90% lean or better. 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.
Servings: 4 | Serving size: 4 meatballs
Cooking Time: 30 Minutes
This recipe can easily be multiplied or divided by 2. These keep well for about 48 hours in the fridge after being cooked. Reheat gently. Use the leftovers to make Meatball Hoagies.
Preheat oven to 375°F.
Place a large 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 16 meatballs, rolling them between your palms until they are smooth and round.
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. Shake the pan occasionally so the meatballs cook on all sides.
Serving size: 4 meatballs
|Calories 240||Calories from Fat 108|
|% Daily Value|
|Total Fat 12g||15%|
|Saturated Fat 4.5g||23%|
|Monounsaturated Fat 5g|
|Trans Fat 0.5g|
|Total Carbohydrates 7g||3%|
|Dietary Fiber 1g||5%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 4%||Iron 20%|
|Vitamin K 10mcg||Potassium 400mg|