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.