Meat balls

3SHARES

4.6 of 5 (8)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 287.1
  • Total Fat: 15.4 g
  • Cholesterol: 74.2 mg
  • Sodium: 494.8 mg
  • Total Carbs: 1.1 g
  • Dietary Fiber: 0.5 g
  • Protein: 18.4 g

View full nutritional breakdown of Meat balls calories by ingredient
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Submitted by: TRISHBB

Introduction

Meatballs Meatballs
Number of Servings: 12

Ingredients

    2 tbsp Parmesan Cheese, grated
    1 large Egg, fresh, whole, raw
    16 oz Ground beef, extra lean (15% fat) pan broiled
    2 serving Bob's Red Mill Almond Flour - per 1/4 Cup
    16 oz Ground Pork Sausage, Lean cooked, drained
    1 serving 2 tsp Italian Seasoning (by JULIE1933)
    3 tsp Tastefully Simple Onion Onion Seasoning Blend - 1/2 tsp (by JSMEBY)

Directions

Mix all togther with hands.
mold into 12 meatballs
bake in preheated oven 350 for 12-15 min

serving is 1meatball

3SHARES
TAGS:  Beef/Pork |

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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    These were the best meat balls I've ever made! They were very flavorful and moist! - 7/24/08

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  • Very Good
    1 of 1 people found this review helpful
    My husband and I liked these meatballs. The bottom of the pan was full of grease, but I think my beef wasn't lean enough. Regardless, it was good flavor! - 1/19/08

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  • Incredible!
    1 of 1 people found this review helpful
    Easy and delicious! I added about 1/4 cup of oatmeal as well. - 1/18/08

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  • I had more than one serving though. - 2/10/15

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  • Delicious! I didn't have bread crumbs so I used oatmeal. No parsley so I just upped the Italian seasoning. I baked mine for a just a little bit longer and used my broiler pan so the grease drained away from the meat. Yum! Tasty and moist! Thank you! - 1/31/14

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  • mmmmm good
    - 2/1/12

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  • These were awesome! I will be making them again!! SO moist and flavorfull! Thank you for sharing this recipe. - 10/13/10

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  • These were great! I made then with gluten free bread crumbs, and they were still great. - 2/27/10

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  • Great, will definately make them again. - 2/25/10

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