Leaner Meatballs
Instructions:
Enjoy some of these tasty Italian-style meatballs with your favorite pasta and sauce, and freeze the rest. Let them cool in the pan on a wire rack, then transfer the meatballs to a jelly-roll pan and place in the freezer until frozen. Transfer them to large zip-tight plastic bags and freeze for up to one month. 1â„3 cup water 11â„2 cups fresh bread crumbs (about 3 slices firm white bread) 1 pound lean ground beef 1 pound lean ground turkey meat 2 large egg whites 1â„3 cup freshly grated Romano or Parmesan cheese 3 tablespoons grated onion 2 tablespoons chopped fresh parsley 1 garlic clove, minced 1 teaspoon salt 1â„4 teaspoon coarsely ground black pepper
Makes 24 meatballs. Prep: 25 minutes Bake: 15 minutes
- Preheat oven to 425°F. Line 151â„2" by 101â„2" jellyroll pan with foil and lightly grease.
- In large bowl, pour water over bread crumbs. With hands, toss until bread is evenly moistened. Add ground beef, ground turkey, egg whites, Romano, onion, parsley, garlic, salt, and pepper; with hands, combine just until well blended but not overmixed.
- Shape mixture into twenty-four 2-inch meatballs (for easier shaping, use slightly wet hands), handling meat as little as possible. Arrange meatballs in prepared pan and bake until lightly browned and cooked through, 15 to 20 minutes.