This is the meatball recipe I use for my Spaghetti and Meatballs as well as Spaghetti and Meatball Soup, but this time of year it’s also good to remember that meatballs are party food that never disappoints.
To turn these into an easy appetizer, after cooking meatballs according to directions, simply heat 2 cups jarred marinara and pour into a shallow 2-quart baking dish. Place meatballs on top of sauce and sprinkle with 1/4 cup Parmesan cheese. Garnish with fresh basil, provide toothpicks, and serve!
Makes 24 meatballs
1/2 pound lean ground beef
1/2 pound lean ground turkey
1/3 cup dry breadcrumbs
1/4 cup grated Parmesan cheese
3 tablespoons dried minced onion
1 tablespoon dried parsley
1 large egg
2 tablespoons low-fat milk
1 teaspoon minced garlic (I use jarred in for these)
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1. Preheat the oven to 400°F.
2. In a large bowl, with a spoon or with your hands, gently mix together all of the ingredients until combined. With wet hands, form into 1 1/4-inch balls.
3. Place the meatballs onto an ungreased baking sheet and bake for 12 to 14 minutes, or until tops are browned and the meat is cooked through.
Per Meatball with sauce and cheese:
Calories 55 | Protein 5g | Sodium 140 mg | Carbohydrate 3g (Sugars 0g) |Fiber 0g | Total Fat 2 (Sat Fat 1g) | Cholesterol 15mg
Food Exchanges: 1 Lean Meat
Weight Watcher Plus Point Comparison = 1
