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Lean Meatballs

Source of Recipe

�Better Homes and Gardens Site�
Lean Meatballs
Yield: 24 meat balls

3 slices firm white bread, diced
1 pound lean ground beef
1 pound lean ground turkey
2 large egg whites
1/3 cup grated Romano or Parmesan cheese
3 tablespoons grated onion
2 tablespoons minced fresh parsley
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 garlic clove, minced

Preheat oven to 425 degrees F. Line 15 1/2" by 10 1/2" jelly-roll pan with foil, spray foil with nonstick cooking spray. In large bowl, combine diced bread and 1/3 cup water.

With hand, mix until bread is evenly moistened. Add ground beef and remaining ingredients. With hand, mix until well combined. Shape meat mixture into twenty-four 2-inch meatballs. (For easier shaping, use slightly wet hands.) Place meatballs in jelly-roll pan and bake 15 to 20 minutes, until cooked through and lightly browned.

NOTE: May be frozen for up to 6 months.

Each meatball: About 70 calories, 9 g protein, 2 g carbohydrate, 3 g total fat (1 g saturated), 24 mg cholesterol, 140 mg sodium.