Italian Meatball Mix
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 16 meatballs per batch.
"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."
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
-
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.
Nutrition Facts
4 each: 83 calories, 4g fat (2g saturated fat), 33mg cholesterol, 155mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 7g protein.
© 2024 RDA Enthusiast Brands, LLC