Italian Meatballs
Mamma mia, weâve got meatballs! These are so easy, they practically cook themselves. Yet, they give off that fancy, âI spent hours in the kitchenâ vibe. And, theyâre gluten free, low sodium, and kid friendlyâall the good stuff. These meatballs are great for meal prep: freeze the extras for a hassle-free dinner later. Use âem in pasta dishes, pizzas, sammies, soups, stir-fries, and more, or serve them on their own for a happy appy. Mangia!
30 min
16 servings
120 calories
Ingredients
1 pkg Italian Meatball Seasoning
1 lb (450 g) lean ground beef
1 lb (450 g) lean ground pork
2 eggs
1⁄4 cup milk, your choice
1⁄4 cup Parmesan cheese, optional
Instructions
Preheat oven to 400° F. Line Sheet Pan with Sheet Pan Liner.
In a large bowl, combine seasoning with beef, pork, eggs, milk, and Parmesan cheese, if using.
Moisten hands with water and form mixture into 32 meatballs, about 2 tbsp each. Arrange on pan.
Bake 15â18 min, or until cooked through.
Nutritional Information
Per serving(2 meatballs): Calories 120, Fat 6 g (Saturated 2.5 g, Trans 0.1 g), Cholesterol 55 mg, Sodium 190 mg, Carbohydrate 4 g (Fiber 0 g, Sugars 1 g), Protein 12 g.
Tips
For a vegetarian option, swap 2 lbs eggplant for ground meat. Dice eggplant into small cubes. Place in Multipurpose Steamer. Cover; microwave on high 5â7 min, or until tender. Lightly mash. Stir in 2 eggs, seasoning, and 1⁄4 cup Parmesan cheese (optional). Form into meatballs and continue with recipe directions above.
Perfectly Balance Your Plate
Serve 4 meatballs with 1⁄2 cup rice or pasta, and 2 cups leafy greens with 1 tbsp Epicure Dressing.