You can freeze uncooked meatballs in an airtight container for up to 3 months. Thaw meatballs in the refrigerator overnight before baking.

Serves 6

Ingredients:

       
  • 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.

Nutritional Analysis (per serving)

Serving size: 3 ounces
  • Total carbohydrate: 2 g
  • Dietary fiber: 0 g
  • Sodium: 502 mg
  • Saturated fat: 4 g
  • Monounsaturated fat: 4 g
  • Total fat: 10 g
  • Cholesterol: 76 mg
  • Protein: 26 g
  • Calories: 198
  • Meats poultry and fish: 3
  • Meat and meat substitutes: 3
Last Updated: 2016-04-23
content provided by mayoclinic.com
© 1998-2016 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved.