Mini Meatballs
Serve with toothpicks and bubbling hot dipping sauce, such as spicy red pepper or roasted garlic or fire-roasted tomato.
Servings: 26
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 23 |
| pro | 2 g |
| total fat | 1 g |
| sat. fat | 1 g |
| carb | trace |
| fibre | 0 g |
| chol | 13 mg |
| sodium | 49 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 2% |
| vit A | 1% |
| vit C | 2% |
| folate | 1% |
-
1/3 cup (75 mL) grated parmesan cheese
1 tbsp (15 mL) minced fresh parsley
8 oz (250 g) lean ground beef
2 tbsp (25 mL) tomato paste
1 tbsp (15 mL) wine vinegar
1 egg yolk
1 large clove garlic, minced
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
Preparation:
In small bowl, mix 1/4 cup (50 mL) of the Parmesan cheese with parsley; set aside. In bowl, mix remaining Parmesan cheese, beef, tomato paste, vinegar, egg yolk, garlic, oregano, salt and pepper. Shape by rounded teaspoonfuls (5 mL) into balls; roll in cheese mixture to coat. Place on foil-lined rimmed baking sheet.
Bake in 375°F (190°C) oven until no longer pink inside, about 10 minutes. Broil until golden, about 90 seconds. (Make-ahead: Let cool. Cover and refrigerate for up to 24 hours. Or freeze in layers separated by waxed paper in airtight container for up to 3 weeks; thaw in refrigerator. Reheat before serving.)
Additional Information
Source
Canadian Living Magazine: December 2004
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