New Favorite Meatballs

By dette

A lot people opt for turkey or chicken meatballs and sausage, thinking that they're much leaner than beef. If you buy them pre-prepared, that does tend to be the case. But evern the chicken and turkey meatballs and sausage you find at the grocery store or in restaurants, derive at least 50% of their calories from fat and contain an insane amount of sodium. Yikes, right? That's why I make my own- they taste better and I can use real beef or real pork when I want. And if you and your fmaily don't truly enjoy these meatballs more than the packaged chicken or turkey ones, I'll be shocked.

Ingredients

• Olive Oil Spray
• 2 egg whites
• 1/2 c. guick-cooking oats
• 1/4 c. fat-free milk
• 1/2 c. finely chopped fresh parsley
• 1 tbsp dried minced onion
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp crushed red pepper flakes
• 1 pound 96% lean ground beef

Preparation

Step 1

Preheat the oven to 400. Lightly coat a large nonstick baking sheet with the olive oil spray.

In a medium bowl, using a fork, mix together the egg whites, oats, and milk until well combined. Add the parsley, onion, oregano, garlic powder, salt, and crushed red pepper flakes and mix until combined. Mix in the beef until well combined.

Make 32 uniform meatballs, each about 1 1/4" diameter (use a cookie scoop or 2 tbsp for ease). Roll the balls with your hands and arrange, not touching on the prepared baking sheet. Bake for 7-10 minutes, or until no longer pink inside.

194 cal; 26 g prot; 10 g carb; 5 g fat; 60 mg chol; 2 g fiber; 252 mg sodium