Mini Meatballs
This recipe makes 26 servings
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
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
- Keywords : Appetizers; Snacks; Bake; Kid-Friendly; Beef; Parmesan; Parsley; Ground beef; Eggs;
