Baked Meatballs

These baked meatballs have a zing, partially from the cheese. Would be great on a sandwich or over pasta. As an aside, there are so many ways to cook meatball - you could cook these on the stovetop in chicken broth, or if you like a saucier version cook in thinned down tomato soup. If fats are not an issue you could brown these in a large skillet for 6-8 minutes, then finish in a pasta sauce or in the oven. Experiment to find your favorite method! Makes about 15 meatballs

75 Cals. 1g Carbs, 8g Protein, 4g Fat (per meatball).

INGREDIENTS:

• 1 slice whole grain bread, toasted

• 1 Tbsp dried parsley

• 1 tsp dried Italian seasoning

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp fine sea salt

• 1/4 tsp pepper

• 1.5 lb lean ground beef

• 1/2 Cup Parmesan/Romano/Asiago mix shreds

• 2 egg whites

• cooking spray of choice

INSTRUCTIONS:

• Process whole grain toasted bread in mini food processor until crumbs form

• dump in a bowl and stir in remaining seasoning (parsley through pepper)

• Mix ground beef with breadcrumbs, cheese, and egg whites

• Form into 1.5” to 2” meatballs. Makes about 15 meatballs.

• Bake at 400 F for 20-25 minutes on a sprayed foil-lined rimmed baking pan or sheet

• Halfway through cooking time, remove the pan from the oven and roll each meatball to the other side

• Return to oven and finish cooking

• Alternatively, if you like meatballs in a red sauce:

  • once formed, brown meatballs 6-8 minutes on all sides in EVOO in a large saucepan, then stir in pasta sauce and simmer about 15 minutes until cooked through

Recommended pairing: with tortellini or other pasta with red sauce and chopped spinach