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Beef Meatballs




Source of Recipe


Cooking Light


List of Ingredients




1 1/2 pounds ground round
1/4 cup finely shredded fresh Parmesan cheese (1ounce)
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


Recipe




Preheat oven to 400º.

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 400º for 15 minutes or until done.

Serving Size: 5 meatballs

Source:
"Cooking Light, January/February 1997, p.112"
Yield:
"30 Meatballs"
(Baking Time):
"0:15"

NOTES : Because the meatballs are baked and not fried, they won't fall apart when turned over.
These Meat balls will go well with Italian Weding Soup, but if making for that make them smaller so they're more bite size. Plus by doing that you'll get a larger yield, almost double and they are just better with the soup than the 1 1/2 inch model.

Yield:
"30 meatballs"