Meatball, 90/10 Ground Sirloin (2.3oz, 65g)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
3 pounds ground sirloin 2 large egg, beaten 2 cup Progresso Italian bread crumbs 2 medium (225g) onion, chopped fine 4 tsp garlic in pure olive oil 4 teaspoons (several drops) Worcestershire sauce, 1/2 cup (a couple of handfuls) crushed dried parsley 1 cup grated fresh Romano Cheese
Preheat oven to 450 degrees F.
Place ground sirloin in a large mixing bowl and punch a well into the center of meat.
Fill well with the egg, bread crumbs, onion, garlic, Worcestershire, parsley, and cheese. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 32 (65g, 2.8oz) balls and space equally onto a nonstick sprayed baking cake pan. Place meatballs in oven and cook for about 20 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
Serving Size: Makes 32 (2.8oz, 65g) neatballs
Number of Servings: 32
Recipe submitted by SparkPeople user SYDLETZIII.
Place ground sirloin in a large mixing bowl and punch a well into the center of meat.
Fill well with the egg, bread crumbs, onion, garlic, Worcestershire, parsley, and cheese. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 32 (65g, 2.8oz) balls and space equally onto a nonstick sprayed baking cake pan. Place meatballs in oven and cook for about 20 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
Serving Size: Makes 32 (2.8oz, 65g) neatballs
Number of Servings: 32
Recipe submitted by SparkPeople user SYDLETZIII.
Nutritional Info Amount Per Serving
- Calories: 125.0
- Total Fat: 5.7 g
- Cholesterol: 42.3 mg
- Sodium: 215.4 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 0.5 g
- Protein: 10.8 g
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