Italian Meatballs

By deanarrca

Serve these bite-size morsels as an appetizer or hors d'oeuvre, or combine with pasta or rice for a main course. Also great stirred into soup.
1 ww pt each

Ingredients

• 1 1/2 teaspoons butter
• 1 1/2 teaspoons olive oil
• 1 large onion(s), minced
• 1 pound(s) raw lean ground beef
• 1 large egg(s), beaten
• 1/4 teaspoon red pepper flakes
• 3/4 teaspoons table salt
• 1 tablespoon parsley, fresh, finely minced (or 1/2 tsp Italian seasoning)
• 1/4 cup(s) canned beef broth, or chicken broth
• 1/4 cup(s) white wine

Preparation

Step 1

* In a large skillet, melt butter and oil over medium heat. Add onions; cook, stirring occasionally, until they start to caramelize, about 8 to 10 minutes. Remove onions to a large mixing bowl and add beef, egg, red pepper flakes, salt and parsley (or Italian seasoning); mix well to combine. With damp hands, roll forty-eight 1/2-inch meatballs.

* Place same skillet over medium-low heat. Add meatballs, broth and wine; simmer until cooked through, gently turning meatballs once during cooking, about 20 minutes. Yields about 6 meatballs per serving.

Nutritional Information:

POINTS Value: 3