Rating: 5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 9

Using ground round for the meatballs and baking them instead of frying them keeps them low in fat but still full of flavor.

Alyson Moreland Haynes
Recipe by Cooking Light January 1997

Gallery

Recipe Summary

Yield:
30 meatballs (serving size: 5 meatballs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

228 calories; calories from fat 35%; fat 8.8g; saturated fat 3.4g; mono fat 3.5g; poly fat 0.5g; protein 27.4g; carbohydrates 8.2g; fiber 0.8g; cholesterol 73mg; iron 3.4mg; sodium 370mg; calcium 95mg.
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