These fabulous meatballs are low calorie and low fat. Although you would never guess by tasting them. 78 calories, 3 carbs, 3g fats, 8g protein.
I have to tell you, Mr W is not an onion or garlic lover. I know, I know. Strange match for an Italian, so that must tell you how amazing he is. I married him anyway! So, I make some adjustments when I cook for him. Like grating my onion and garlic on a microplane so he doesn't bite into any pieces, but all the flavor is there.
So here is what I did...
Baked Italian Meatballs
2¼ lbs 93% lean ground beef
1 cup Italian breadcrumbs
¼ cup Parmesan grated cheese
2 tablespoons 2% milk
2 garlic cloves, minced (or grated on a microplane)
1/2 small onion, minced (or grated on a microplane)
2 tablespoons fresh Italian parsley, chopped
2 tablespoons fresh basil, chopped
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper (fine grind)
2 large eggs, lightly beaten
Preheat oven to 400°. Prepare 2 baking sheets by lining with parchment paper.
In a large mixing bowl, combine all ingredients.
Mix well, do not over mix or you will have tough meatballs.
Using a 2 tablespoon scoop, scoop out meat and place on baking sheet.
After all meatballs have been scooped onto tray, roll into balls. TIP: If you lightly wet your hands the meatballs will form better and crack less. Put in oven on 400° for 20-25 minutes (for 2 trays).
Remove and transfer to sauce or serve immediately.
YIELD: 30 meatballs