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Mini Meatballs

By The Canadian Living Test Kitchen

Tested till perfect

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Mini Meatballs

This recipe makes 26 servings

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Nutritional Info

Per piece: about -
cal 23
pro 2 g
total fat 1 g
sat. fat 1 g
carb 0
fibre 0 g
chol 13 mg
sodium 49 mg
% RDI: -
calcium 2
iron 2
vit A 1
vit C 2
folate 1

Serve with toothpicks and bubbling hot dipping sauce, such as spicy red pepper or roasted garlic or fire-roasted tomato.

Ingredients

  • 1/3 cup grated Parmesan cheese
  • 1 tbsp minced fresh parsley
  • 8 oz lean ground beef
  • 2 tbsp tomato paste
  • 1 tbsp wine vinegar
  • 1 egg yolk
  • 1 large clove garlic, minced
  • 1/2 tsp dried oregano
  • 1/4 tsp 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.)

Source : Canadian Living Magazine: December 2004

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