Sophy's Low Fat 50/50 Meatballs
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 109.9
- Total Fat: 7.1 g
- Cholesterol: 32.6 mg
- Sodium: 174.2 mg
- Total Carbs: 0.8 g
- Dietary Fiber: 0.1 g
- Protein: 9.9 g
View full nutritional breakdown of Sophy's Low Fat 50/50 Meatballs calories by ingredient
Introduction
Finally stumbling on a blend of pork & beef my picky son will eat, I used it for making meatballs instead of buying the packaged stuff. This is now my basic meatball ready to be seasoned per specific needs. Finally stumbling on a blend of pork & beef my picky son will eat, I used it for making meatballs instead of buying the packaged stuff. This is now my basic meatball ready to be seasoned per specific needs.Number of Servings: 9
Ingredients
-
1/2 pound 93% ground beef
1/2 pound ground pork
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 ounce bread crumbs*
1 large egg white
*bread crumb instructions at bottom of recipe
Directions
In a medium bowl combine all ingredients until just blended.
Using a small cookie scoop (aprox 1") form well packed meatballs. Place on a small cookie sheet until entire batch is done. Hand roll each meatball to make them even and smooth in shape.
NOTE: No need for flour or oil, we will not be browning these!
In a 2 qt saucepan, fill 1/2 way with water or stock. Boil over med heat. When water/stock reaches full boil, drop in 5 meatballs at a time and boil for about 1 minute. They will not cook through.
Remove and set aside to freeze or pack for use later.
I purposely undercook these and finish them in whatever sauce I am preparing for that meal.
To finish thawed meatballs, place in the sauce, turn to coat and simmer 5 minutes with the lid on the pot/pan. If frozen, add 3-5 minutes more.
*To make breadcrumbs, use whatever bread you have on hand, drier bread is easier to use. Hand crumble and place in a small food or spice grinder. Process into crumbs.
Serving Size: Makes 45 1" meatballs or 9 servings of 5 each
Number of Servings: 9
Recipe submitted by SparkPeople user EMS-WIFE.
Using a small cookie scoop (aprox 1") form well packed meatballs. Place on a small cookie sheet until entire batch is done. Hand roll each meatball to make them even and smooth in shape.
NOTE: No need for flour or oil, we will not be browning these!
In a 2 qt saucepan, fill 1/2 way with water or stock. Boil over med heat. When water/stock reaches full boil, drop in 5 meatballs at a time and boil for about 1 minute. They will not cook through.
Remove and set aside to freeze or pack for use later.
I purposely undercook these and finish them in whatever sauce I am preparing for that meal.
To finish thawed meatballs, place in the sauce, turn to coat and simmer 5 minutes with the lid on the pot/pan. If frozen, add 3-5 minutes more.
*To make breadcrumbs, use whatever bread you have on hand, drier bread is easier to use. Hand crumble and place in a small food or spice grinder. Process into crumbs.
Serving Size: Makes 45 1" meatballs or 9 servings of 5 each
Number of Servings: 9
Recipe submitted by SparkPeople user EMS-WIFE.