Meatballs
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By Donna Ford
Meatballs
If you can't find ground pork, use a roll of mild Italian sausage. If you can't find ground veal, use ground lamb or an additional 1/2 pound each ground beef and ground pork. Once you've cooked the meatballs you can add them to a pot of sauce or serve them as is with sauce on the side. These freeze well.
Updated at: Thu, 15 Aug 2024 23:31:56 GMT
Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Glycemic Load
2
Low
Nutrition per serving
Calories472.2 kcal (24%)
Total Fat33.5 g (48%)
Carbs5.1 g (2%)
Sugars0.3 g (0%)
Protein35.5 g (71%)
Sodium855.7 mg (43%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Add all ingredients EXCEPT panko to bowl. Using hands, mix until well combined. Add 1/2 cup panko. Make a "test" meatball 2 inches in diameter. If it doesn't hold together, add additional panko. Preheat oven to 400 degrees. Using olive oil, grease a large rimmed sheet pan. Roll meatballs into 2 inch balls and place on prepared pan (not touching). Bake 30 minutes. Check to see if they are browning and continue to bake until brown but not too brown (or they dry out).
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