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Italian Oven-fried Meatballs




Source of Recipe


Sunset


Recipe Introduction


* If you love meatballs but hate the mess of pan-browning them, turn to the oven for a quick fix. Shaped and baked, oven-fried meatballs are ready in minutes. Spice up basic ground beef with Italian sausage, or give it an aromatic Middle Eastern spin with pine nuts and cinnamon. Ground turkey with sage and cranberries makes an all-American blend.




Recipe Link: http://www.findarticles.com/cf_dls/m1216/3_203/55542155/p1/article.jhtml?term=meatballs

List of Ingredients




1 large egg
1/2 pound hot Italian sausages
1/2 pound ground lean beef
3 tablespoons fine dried bread crumbs
3 tablespoons fat-skimmed chicken broth or water
1/3 cup finely chopped green onions
Salt

Recipe





PREP AND COOK TIME: About 20 minutes

NOTES: Serve meatballs plain or use them in the main dishes that follow.

MAKES: 4 servings

1. In a large bowl, beat egg with a fork to blend. Squeeze sausages from casings into bowl; discard casings. Add beef, bread crumbs, broth, and green onions. Mix well with your hands.

2. Shape mixture into 1 1/2-inch balls. Set balls slightly apart in a rimmed 10- by 15-inch pan.

3. Bake in a 450 [degrees] oven until no longer pink in the center (cut to test), about 12 minutes (about 9 minutes in a convection oven). Add salt to taste.

Per serving: 289 cal., 62% (180 cal.) from fat; 21 g protein; 20 g fat (7.2 g sat.); 5 g carbo (0.4 g fiber); 470 mg sodium; 118 mg chol.

Turkey-Sage Meatballs. Follow directions for Italian Oven-fried Meatballs (preceding), but instead of sausages and beef use 1 pound ground turkey. Add 3 tablespoons chopped fresh sage leaves or 1 teaspoon dried sage and 1/4 cup chopped dried cranberries.

Per serving: 255 cal., 46% (117 cal.) from fat; 23 g protein; 13 g fat (3.6 g sat.); 10 g carbo (0.8 g fiber); 133 mg sodium; 110 mg chol