• Serves
    6
  • 198
    Calories

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

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

  • Calories 198
  • Cholesterol 76 mg
  • Monounsaturated fat 4 g
  • Saturated fat 4 g
  • Sodium 502 mg
  • Total carbohydrate 2 g
  • Dietary fiber 0 g
  • Protein 26 g
  • Serving size 3 ounces
  • Total fat 10 g
  • Meats, poultry and fish 3
  • Meat and meat substitutes 3
Last Updated: 04-23-2016
RCP-20197724
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