Meatballs
You’ll find many uses for these meatballs, so keep some in your freezer for sauces or emergency snacks or meals.
Tips
You’ll find many uses for these meatballs, so keep some in your freezer to use in sauces or to make emergency snacks or meals. Simply heat as they are or in a savory or spicy sauce.
Tip:
- Wetting your hands with cold water will make forming the meat balls easier.
- Place baked meatballs on a baking sheet lined with parchment paper or waxed paper and freeze until solid. Transfer to a freezer bag or airtight container and store in the freezer for up to 3 months.
Variations:
- Vary the flavor by using other herbs or by adding 2 tbsp (30 mL) finely chopped or shredded onion.
- Substitute lean ground pork or lamb for the beef.
- Preheat oven to 325◦ F (160◦ C)
- Rimmed baking sheet with a rack
Makes 24 servings
Cooking time: n/a
Ingredients
- 1 egg 1
- ¼ cup dry bread crumbs 60 mL
- 1 tbsp dried parsley 15 mL
- 1 tsp dried oregano or Italian seasoning 5 mL
- ½ tsp salt 2 mL
- ¼ tsp freshly ground black pepper 1 mL
- 1 lb lean ground beef 500 g
Instructions
- In a large bowl, beat together egg and 2/3 cup (150 mL) water. Stir in bread crumbs, parsley, oregano, salt and pepper. Add beef and mix thoroughly; let stand for 3 minutes. Form into 1½-inch (4 cm) meatballs using about 2 tbsp (30 mL) meat mixture per meatball.
- Place meatballs on rack on baking sheet. Bake in preheated oven for 35 minutes or until no longer pink in the center.
Notes
Canada’s choice value (per serving):
2 Meat & Alternatives, ½ Fat, 1 Extra
Makes 24 meatballs, serving size: 4 meatballs
Nutritional Information
Per Serving
| Calories | 155 |
| Total fat | 8 g |
| Saturated fat | 3 g |
| Cholesterol | 71 mg |
| Sodium | 276 mg |
| Carbohydrates | 3 g |
| Fiber | 0 g |
| Protein | 15 g |
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