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Italian Meatball Mix Recipe

"I keep this blend for moist meatballs in the fridge for a quick Italian meal," relates Lois Crissman of Mansfield, Ohio. "Sometimes my daughter stops by on her way home from work, so a cupful will be missing and I'll find a little note on the refrigerator door."
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:64 servings

Ingredients

  • 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 turkey or beef
    X
    With Johnsonville Italian Sausage.

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Directions

  • 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.

Nutritional Facts

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.

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.