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