Tuesday, July 31, 2007
Meatballs (5 WW Pts.)
This recipe originally came from the Cooking Light magazine's January 1997 issue, but I got it online somewhere.
1.5 pounds ground round
1/4 cup finely shredded fresh Parmesan cheese
1/2 cup dry breadcrumbs
1/3 cup chopped fresh parsley
1/4 cup tomato sauce
1 tsp. dry mustard
3/4 tsp. dried Italian seasoning
1/4 tsp. salt
1/4 tsp. crushed red pepper
2 garlic cloves, crushed (I used minced garlic)
Preheat oven to 400 F.
Combine all ingredients except cooking spray in a bowl; stir well. Don't be afraid to get in there with your hands and blend it all together! Shape mixture into 30 (1.5 inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400 degrees for 15 minutes or until done.
I went overboard on the crushed red pepper (3/4 tsp.) and garlic (2 big spoonfuls). I made meatball subs out of this meal (topped them with pizza sauce and parmesan cheese and served on whole wheat sub rolls). I'll either keep the leftovers and use them in spaghetti or let Rich make more meatball subs with them for lunch.
5 per serving (1 point per meatball)
228 Calories; 8.8g Fat, 27.4g Protein; 8.2g Carbs; 0.8g Fiber; 73mg cholestrol; 3.4mg Iron; 370mg Sodium; 95mg Calcium