Italian-Style Meatballs

SERVES: 8

COOK TIME: 1 Hr

Y'know what your low-carb pasta really needs? Some flavorful and homemade Italian-Style Meatballs! These meatballs, from Barbara Seelig-Brown's "Secrets of Healthy Cooking," are easy to make and full of great taste. Plus, you can easily use this recipe to make meatloaf too!

What You'll Need

3 garlic cloves, minced
1 small onion, minced
1/2 cup egg substitute
1 tablespoon chopped fresh basil
1/2 cup chopped fresh parsley
1/4 cup freshly grated Parmesan cheese (optional)
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1/2 cup Italian-style bread crumbs
1/4 cup low-sodium beef broth or red wine
2 pounds extra-lean (90%) ground beef

What to Do

Preheat oven to 425 degrees F (or use convection if you have it).
Place all ingredients except the beef in a large bowl. Mix well. Add the beef and gently mix. Form into 2 loaves or roll into 20 meatballs. If the mixture does not hold together, add another 1/4 cup breadcrumbs.
Place on a parchment-lined baking sheet and bake in a very hot oven to brown the outside. It should take about 45 minutes with a convection oven and 60 minutes with a traditional oven.

Notes

Chef's Note: Meatloaf or meatballs seems to be more of an Italian-American dish, but it has certainly become one of our favorite comfort foods. This recipe will make 2 one-pound meatloaves or 20 meatballs. If you are making meatloaves, bake one tonight and freeze the uncooked meatloaf for another night.

Chef’s Secret: You don’t want to overmix or your meatloaf will be tough. That is why I like to the mix everything but the meat together before adding the meat.

Exchanges/Food Choices: 1/2 Carbohydrate | 3 Protein, Lean | 1 Fat