Thursday, September 01, 2005
Because these meatballs are baked all at once in the oven, they are a snap to put together. Whip up a double batch and save some in the freezer for a really quick and easy meal.
Source: Cooking Light, J/F 1997
1 1/2 pounds ground round
1/4 cup finely shredded fresh Parmesan cheese (1 ounce)
1/2 cup dry breadcrumbs
1/3 cup chopped fresh parsley
1/4 cup tomato sauce
1 teaspoon dry mustard
3/4 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 garlic cloves, crushed
Preheat oven to 400°.
Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done.
Yield: 30 meatballs (serving size: 5 meatballs)
NUTRITION PER SERVINGCALORIES 228(35% from fat); FAT 8.8g (sat 3.4g,mono 3.5g,poly 0.5g); PROTEIN 27.4g; CHOLESTEROL 73mg; CALCIUM 95mg; SODIUM 370mg; FIBER 0.8g; IRON 3.4mg; CARBOHYDRATE 8.2g
Alyson Moreland Haynes
Cooking Light, JANUARY 1997
I talked about this recipe HERE.