Easy Meatballs

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Makes 40 meatballs| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Combine the bread, onion, parsley, and garlic in a food processor; pulse until finely chopped. Transfer to a medium bowl, add the milk and Worcestershire, and let stand for 5 minutes.
  2. Add the beef, eggs, 1 tablespoon salt, and 1 teaspoon pepper and gently combine. Form into 40 meatballs (about 2 tablespoons each).
  3. To cook immediately: Place the meatballs on foil-lined broilerproof baking sheet(s) and broil, one sheet at a time, turning once, until cooked through, 8 to10 minutes.
  4. To freeze and cook later: Freeze the uncooked meatballs on wax paper–lined baking sheet(s) until firm, transfer to a freezer bag, and freeze for up to 3 months. To cook, broil the frozen meatballs as above, adding 2 to 4 minutes to the cooking time.
By September, 2012

Nutritional Information

  • Per ServingServing Size: 1 meatball
  • Calories 47
  • Fat 2g
  • Sat Fat 1g
  • Cholesterol 24mg
  • Sodium 81mg
  • Protein 5g
  • Carbohydrate 2g
  • Sugar 0g
  • Fiber 0g
  • Iron 1mg
  • Calcium 12mg
What does this mean? See Nutrition 101 .

Quick Tip

Making meatballs illo
To make neatly shaped meatballs and keep the meat mixture from sticking to your hands, wet your hands before forming the balls.

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