Tuesday, February 21, 2012


I love meatballs, all different kinds, but today I'm focusing on the traditional Italian meatballs, ones that are nice and juicy and melt in your mouth.  Yes, it is absolutely possible for a meatball to melt in your mouth! I promise! If you make this meatball as directed I promise you will have an awesome dinner!

Italian Meatballs

8 servings
Yield 24 Meatballs
7 WW points per Serving

2 Lbs Lean Ground Beef (You could use chuck for more flavor, but it definitely increases the calorie count)
3/4 C Grated Parmesan or Romano cheese
2 Eggs
1/2 C Tomato Sauce (Good Quality Jar sauce is fine)
2 Healthy pinches of Salt (Anything but iodized salt, please!)
1 tsp Fresh Ground Pepper
3/4 C Italian Bread Crumbs
3 - 4 Cloves Grated FRESH Garlic (The jarred stuff is horrible)

Preheat oven to 425

In a bowl mix all of the ingredients together until well combined.  If the mixture is too loose you may need to add more breadcrumbs. It should be moist but able to hold together. If more breadcrumbs are needed add a little bit at a time until the meat can form a ball without falling apart.

To Cook these I bake them in the oven. I use a cookie cooling sheet and place it on top of the baking pan, spray with cooking spray. Roll the balls into Golf Ball sized meatballs. Anything larger than that takes too long to cook and can get dried out. Place the balls onto your cookie sheet and bake in the oven until evenly browned on top and cooked through the middle, approximately 15 minutes. You can serve them as is, or you can add them to your tomato sauce and let simmer.

Notes: You can use ground turkey instead of beef, however I'm not a fan of turkey so you'll rarely ever see me suggest it.

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