Italian Meatballs
- 1 egg, lightly beaten
- ⅓ cup skim milk
- 1 cup instant oatmeal
- ¼ cup onion, finely chopped
- ⅓ cup Parmesan cheese
- 2 Tbsp dried parsley
- 1 clove minced garlic OR ½ tsp garlic powder
- 1 tsp no-salt Italian Seasoning
- ½ tsp Mrs Dash Steak Grilling seasoning mix
- 1 ½ lb very lean ground beef (or you can use ¾ lb ground beef and ¾ lb ground chicken or turkey, if desired)
- All-purpose flour (for coating meatballs before browning)
- 1 Tbsp olive oil or canola oil
- Preheat oven to 375 degrees.Use aluminum foil to cover a cookie sheet that you will use to freeze the uncooked meatballs.
- Mix the beaten egg and milk together in a large bowl. Then add the oatmeal, onion, Parmesan, parsley, garlic, Italian Seasoning, and Mrs Dash Steak Grilling Seasoning. Mix well.
- Add the ground beef , mixing with your hands until evenly distributed. (Don’t over mix)
- Roll into 1 ½ inch meatballs and put on the cookie sheet. Freeze at least 10 minutes.
- After the meatballs have frozen at least 10 minutes, Heat a large non-stick skillet to medium high. Add olive oil.
- Pre-heat the oven to 375 degrees.
- Remove meatballs from freezer, roll them in flour, and brown them on 2 sides. (You just want to brown them; don’t cook them completely) Place the browned meatballs in a casserole dish large enough so all the meatballs fit on 1 layer without overlapping.
- Cover the dish and bake 35 minutes or until meatballs are completely done, turning the meatballs over after the first 15 minutes.
- Serve with pre-prepared tomato sauce.
Serving size: 4 oz. Sodium: 120mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/beef/italian-meatballs/
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