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Muffin Pan Meatballs
This is a simple weeknight recipe my grandma passed along to me. I grew up on a farm where my father was a beef producer, so we always had ground beef in the freezer. I made these meatballs for our family and for kids while I was babysitting, and they were always a hit. Leftovers reheat well the next day. —Karen Davis, Milwaukee, Wisconsin
Ingredients
- 1 large egg, lightly beaten
- 3/4 cup Rice Krispies
- 1/4 cup chopped onion
- 2 tablespoons chopped green pepper, optional
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup ketchup
- 3 tablespoons brown sugar
- 1 teaspoon dried mustard
- 1 pound lean ground beef
Directions
- 1. Preheat oven to 375°. In a large bowl, combine egg, Rice Krispies, onion, green pepper if desired, salt and pepper.
- 2. In small bowl, stir together ketchup, brown sugar and mustard until smooth; stir half into egg mixture. Add beef to egg mixture; mix lightly but thoroughly. Shape into 6 balls and place in greased muffin cups. Spoon remaining ketchup mixture over meatballs. Bake until a thermometer reads 165°, 25-30 minutes.
Nutrition Facts
2 meatballs: 379 calories, 15g fat (5g saturated fat), 156mg cholesterol, 1270mg sodium, 29g carbohydrate (22g sugars, 0 fiber), 32g protein.
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