Mini Meatballs Mini Meatballs

[migration] empty title 464 Image by: [migration] empty title 464 Author: Canadian Living

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

  • Portion size 26 servings
  • Credits : Canadian Living Magazine: December 2004

Ingredients

  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 8 oz lean ground beef
  • 2 tablespoons tomato paste
  • 1 tablespoon wine vinegar
  • 1 egg yolk
  • 1 clove garlic minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon each salt and pepper

Method

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.)

Nutritional facts <b>Per piece:</b> about

  • Sodium 49 mg
  • Protein 2 g
  • Calories 23.0
  • Total fat 1 g
  • Cholesterol 13 mg
  • Saturated fat 1 g
  • Total carbohydrate trace

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mini Meatballs

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