Beef Meatballs

Yield: 30 meatballs (serving size= 5 meatballs)
Source: Cooking Light Magazine - January 1997
CL Comments: Because the meatballs are baked and not fried, they won't fall apart when turned over.
Amy's Comments: These were pretty quick to throw together and VERY GOOD. Made them so we could have meatball subs for lunch (and to have on hand during the week). They are a point a piece, lots of flavor, and a decent size. A keeper!


1 1/2 pounds ground round
1/4 cup (1 ounce) finely shredded fresh Parmesan cheese
1/2 cup dry breadcrumbs
1/3 cup chopped fresh parsley
1/4 cup tomato sauce
1 teaspoon dry mustard
3/4 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 garlic cloves, crushed
Cooking spray


  1. Preheat oven to 400°.
  2. Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done.


Healthy Units: 5 per serving (1 point per meatball)
CALORIES 228 (35% from fat); FAT 8.8g (sat 3.4g, mono 3.5g, poly 0.5g); PROTEIN 27.4g; CARB 8.2g; FIBER 0.8g; CHOL 73mg; IRON 3.4mg; SODIUM 370mg; CALC 95mg;

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