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Italian Meatball Mix

"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.
  • Makes
    16 meatballs per batch

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 beef

Directions

  • 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).
  • 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.
  • 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.
Nutrition Facts
4 each: 83 calories, 4g fat (2g saturated fat), 33mg cholesterol, 155mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 7g protein.

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