Thursday, October 27, 2011

Italian Beef Meatballs

2 lbs. lean ground beef
3 egg whites
1/2 c. dry bread crumbs
1/2 c. onion finely chopped
1 t. garlic power
1/4 c. parsley flakes
1 t. dried basil
1t. ground black pepper
1/2 c. fresh parmesan cheese (for garnish)

Preheat oven broiler, or frying pan. In a large bowl mix beef, eggs, breadcrumbs, onion, garlic, parsley, basil, and pepper. I usually make two sizes of meatballs 1 T. of meat mixture to be served with marinara sauce over sliced, cooked zucchini squash, or for meatball sandwiches. I use 1 t. of meat mixture to form Tiny Italian meatballs for Minestrone soup. Recommended dinner serving size for a women is 4 large meatballs for protein serving in Meatball Marinara over squash, Meatball sandwiches, and Oriental meatballs. 6 Tiny meatballs in a serving of Minestrone soup

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