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Beef Meatballs

Cooking Light

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Outstanding

Because the meatballs are baked and not fried, they won't fall apart when turned over.

Yield: 30 meatballs (serving size: 5 meatballs)

Ingredients

  • 1 1/2  pounds  ground round
  • 1/4  cup  (1 ounce) finely shredded fresh Parmesan cheese
  • 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
  • Cooking spray

Preparation

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.

Nutritional Information

Calories:
228 (35% from fat)
Fat:
8.8g (sat 3.4g,mono 3.5g,poly 0.5g)
Protein:
27.4g
Carbohydrate:
8.2g
Fiber:
0.8g
Cholesterol:
73mg
Iron:
3.4mg
Sodium:
370mg
Calcium:
95mg
Alyson Moreland Haynes, Cooking Light, JANUARY 1997