Rachel Ray's Meatballs

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Nutritional Info
  • Servings Per Recipe: 75
  • Amount Per Serving
  • Calories: 39.1
  • Total Fat: 1.8 g
  • Cholesterol: 15.0 mg
  • Sodium: 61.0 mg
  • Total Carbs: 1.9 g
  • Dietary Fiber: 0.2 g
  • Protein: 3.7 g

View full nutritional breakdown of Rachel Ray's Meatballs calories by ingredient
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meatballs that melt in your mouth! meatballs that melt in your mouth!
Number of Servings: 75


    2.25 pounds ground sirloin
    3 medium egg, beaten
    1.5 cup Italian bread crumbs
    1 medium onion, chopped fine
    4 cloves garlic, crushed and minced
    1 teaspoon crushed red pepper flakes
    3 teaspoons (several drops) Worcestershire sauce,
    1/2 cup flat-leaf parsley leaves, chopped
    1/2 cup grated Parmigiano or Romano
    Coarse salt and black pepper


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, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12-15 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.

I was raised in an Italian family and these are wonderful. They do take a little time to roll each meatball up but its well worth the time. I usually roll them up very small because I made them large one time and did not like them nearly as much as when they are small. If you want more spice add more pepper flakes it really adds a ton of difference with these in!

Number of Servings: 75

Recipe submitted by SparkPeople user AMW211.

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