I've made these meatballs at least 10 times, I love the recipe, you can throw more or less spices in according to taste but I've never been disappointed. Recently we tried it with grassfed beef which is very lean so I threw an egg in and turned down the heat to 350 and baked for 25 min. Turned out perfect. This recipe makes enough to feed a large family or enough for a couple of different dishes for smaller families like mine (just 3 of us).
Beef Meatballs
Using ground round for the meatballs and baking them instead of frying them keeps them low in fat but still full of flavor.
Yield: 30 meatballs (serving size: 5 meatballs)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 228
- Calories from fat: 35%
- Fat: 8.8g
- Saturated fat: 3.4g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 0.5g
- Protein: 27.4g
- Carbohydrate: 8.2g
- Fiber: 0.8g
- Cholesterol: 73mg
- Iron: 3.4mg
- Sodium: 370mg
- Calcium: 95mg
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.
Beef Meatballs Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Kid-Friendly, Quick/Easy
- MAIN INGREDIENT: Beef
- DIETARY CONSIDERATION: Low Carbohydrate
- PUBLICATION: Cooking Light
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Meatballs with Chutney Sauce
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