1 C bread crumbs
1/2 C milk
1/2 C fresh parsley or 3 T dried
2 T dried oregano
1 T salt
2 t dried basil
3/4C parmesan or romano (numbers are w/o cheese)
1/2 C beef broth
6 egg whites
1 T minced garlic
1 t pepper
2 lbs ground beef
Mix everything together. Pour a different 1 C beef broth on jelly roll pan. Form meatballs into golf ball size. Wet hands periodically to keep meat from sticking to them. Pour another 1 C beef broth over when done. Bake 450 for 25 minutes. Makes 40-45 meatballs. Freezes well. Broth is great to mix into spaghetti sauce or meatball sub sandwich sauce.
1 meatball: 62 calories, 2.5 g fat, 2.5 g carbs, 6.7 g protein
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