Italian Meatball Mix Recipe
- 2-1/2 cups dry bread crumbs
- 2/3 cup dried minced onion
- 2/3 cup grated Parmesan cheese
- 1/3 cup dried parsley flakes
- 1 tablespoon garlic powder
- 1 tablespoon garlic salt
- ADDITIONAL INGREDIENTS (for each batch):
- 1 egg, lightly beaten
- 1 pound ground beef
- 1. In a large bowl, combine the first six ingredients. Store in the refrigerator for up to 2 months. Yield: 4 batches (about 4 cups total).
- 2. To prepare meatballs: In a large bowl, combine egg and 1 cup meatball mix. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
- 3. In a skillet, brown meatballs; drain. Transfer to a 13-in. x 9-in. baking dish. Bake at 400° for 20-25 minutes or until meat is no longer pink. Yield: 16 meatballs per batch.
1 serving (4 each) equals 83 calories, 4 g fat (2 g saturated fat), 33 mg cholesterol, 155 mg sodium, 4 g carbohydrate, trace fiber, 7 g protein.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.