Directions:
- Preheat oven to 425°F.
- Line a 15x10x1-inch baking pan with foil (heavy-duty is best); spray foil with non-stick spray.
- Beat egg in a large bowl, mix in all remaining ingredients (hands work best; I wear latex gloves).
- Shape the beef mixture into an 8-inch square on the foil-lined pan and cut into 36 squares; do not separate squares.
- (I recommend using a pizza wheel or metal dough scraper to cut the squares - you are less likely to cut through the foil and mar the pan.).
- Bake at 425 F for 20 to 25 minutes or until meatballs are thoroughly cooked and no longer pink in center.
- Cut apart meatballs (again I prefer to use a pizza wheel or metal dough scraper).
- Use as needed in any recipe calling for meatballs.
- Freezing Tip: Freeze meatballs individually first, then separate into recipe-sized portions and place in freezer containers or freezer bags; Use within 2 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 298.43 Kcal (1249 kJ) | ||
| Calories from fat | 148.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.46g | 25% | |
|---|---|---|---|
| Cholesterol | 105.89mg | 35% | |
| Sodium | 664.33mg | 28% | |
| Potassium | 419.78mg | 9% | |
| Total Carbs | 9.01g | 3% | |
| Sugars | 1.13g | 5% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 26.45g | 53% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 2.6mg | 15% | |
| Calcium | 33.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 193.34 Kcal (809 kJ) | ||
| Calories from fat | 95.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.66g | 25% | |
|---|---|---|---|
| Cholesterol | 68.6mg | 35% | |
| Sodium | 430.39mg | 28% | |
| Potassium | 271.96mg | 9% | |
| Total Carbs | 5.84g | 3% | |
| Sugars | 0.73g | 5% | |
| Dietary Fiber | 0.51g | 3% | |
| Protein | 17.14g | 53% | |
| Vitamin C | 2.3mg | 6% | |
| Iron | 1.7mg | 15% | |
| Calcium | 22mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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