Lean meatballs

Yield: 1 Servings

Measure Ingredient
3 slices Firm white bread; diced
1 pounds Lean ground beef
1 pounds Lean ground turkey
2 larges Egg whites
3 tablespoons Grated onion
2 tablespoons Minced fresh parsley
1 teaspoon Salt
¼ teaspoon Coarsely ground black pepper
1 \N Garlic clove; minced

Work Time: 25 minutes Total Time: 40 to 45 minutes 1. Preheat oven to 425 degrees F. Line 15½" by 10 ½" jelly-roll pan with foil; spray foil with nonstick cooking spray.

2. In large bowl, combine diced bread and ⅓ cup water. With hand, mix until bread is evenly moistened. Add ground beef and remaining ingredients.

With hand, mix until well combined.

3. Shape meat mixture into twenty-four 2-inch meatballs. (For easier shaping, use slightly wet hands.) Place meatballs in jelly-roll pan and bake 15 to 20 minutes, until cooked through and lightly browned.

Note: To thaw meatballs for use in recipes, place frozen meatballs in refrigerator overnight. Or, unwrap frozen meatballs and place on microwave- safe plate. In microwave oven, cook on Medium (50 percent power) 2 to 4 minutes until just thawed.

Posted to JEWISH-FOOD digest Volume 98 #029 by BNLImp <BNLImp@...> on Jan 16, 1998

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