Weekend cooking project: Make meatballs and chill in fridge. These Italian meatballs are the perfect make-ahead meal. You can freeze uncooked meatballs in an airtight container for up to three months.
Italian Meatballs
1/3 large onion, minced
2-1/2 teaspoons minced garlic
6 tablespoons grated Parmesan cheese
1/3 cup chopped flat leaf Italian parsley
1-1/2 tablespoons egg substitute
1 teaspoon kosher salt
1/8 teaspoon ground black pepper
1-1/2 pounds lean ground beef
Heat the oven to 350 F. In a small saucepan, saute the onions and garlic until tender, about 5 to 7 minutes. Remove from heat. In a medium bowl, combine the onions, cheese, parsley, garlic, egg substitute, salt and pepper; mix well. Add the beef; gently mix with hands until just combined. Form mixture into 1-inch meatballs—about 3/4 ounces each. Place on a baking sheet and bake for 10 to 15 minutes or until meatballs reach an internal temperature of 160 F. Serves 6
Nutrition Analysis—Calories: 345; fat: 21g; cholesterol: 142mg; sodium 224mg
Make-Ahead Meals: Italian Meatballs
