Beef/Carrot Meatballs (Bio Body)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 21
- Amount Per Serving
- Calories: 51.7
- Total Fat: 2.9 g
- Cholesterol: 28.6 mg
- Sodium: 48.2 mg
- Total Carbs: 2.1 g
- Dietary Fiber: 0.5 g
- Protein: 4.4 g
View full nutritional breakdown of Beef/Carrot Meatballs (Bio Body) calories by ingredient
Introduction
Very moist meatballs Very moist meatballsNumber of Servings: 21
Ingredients
-
3/4 lb Lean Ground Beef (Walmart)
6 medium Sized Carrots
1/2 a large size White Onion (dice small)
6 Garlic Cloves (finely chopped)
1 tbsp Coconut Palm Oil
2 Free Range Eggs
1/4 cup grated Parmesan Cheese
1 tsp Oregano
1/2 tsp Black Pepper
Directions
1) Cut up the carrots and cook in a pot until soft. Mash
Let cool.
2) Put the diced onions and the chopped garlic in a frying pan with 1 tbsp oil. Cook until translucent. Let cool.
3) Put the ground beef in mixing bowl and add the previously prepared ingredients. Then add the Parmesan Cheese, Oregano and the Black Pepper.
Mix well and form into golf ball size meatballs. Put in a oven proof pan and place in oven.
4) Cook in convection oven at 350 degrees C for 20 minutes then turn over and cook for another 15 to 20 minutes.
Remove from oven, serve and enjoy.
Serving Size: made 20 golf ball size meatballs = 4 each
Let cool.
2) Put the diced onions and the chopped garlic in a frying pan with 1 tbsp oil. Cook until translucent. Let cool.
3) Put the ground beef in mixing bowl and add the previously prepared ingredients. Then add the Parmesan Cheese, Oregano and the Black Pepper.
Mix well and form into golf ball size meatballs. Put in a oven proof pan and place in oven.
4) Cook in convection oven at 350 degrees C for 20 minutes then turn over and cook for another 15 to 20 minutes.
Remove from oven, serve and enjoy.
Serving Size: made 20 golf ball size meatballs = 4 each