Serve these meatballs with vegetables and noodles for a full meal. Or make smaller meatballs to serve with toothpick as fingerfood with a dipping sauce for a party.
2 pounds
lean ground beef
1/2 cup
fine, dry bread crumbs
1
large egg, slightly beaten
1/4 cup
onion, finely chopped
1 tsp
garlic powder
1/2 tsp
ground black pepper
1
clove garlic, minced
1 tbsp
vegetable oil
1 cup
water
3 tbsp
lemon juice
1 tsp
cold water
1 tsp
cornstarch
1 tbsp
fresh parsley leaves, chopped
- Mix ground beef, bread crumbs, egg, onion, garlic powder and pepper in medium bowl.
- Using moistened hands, use mixture to form 18 meatballs.
- In a pan just large enough to hold the meatballs in one layer, pan fry the garlic and oil over medium low heat for 5 minutes.
- Add the water and lemon juice and bring to a boil.
- Add the meatballs and cover.
- Reduce heat to a gentle simmer and cook for 30 minutes.
- Transfer the meatballs with a slotted spoon and keep them warm.
- In a small bowl, stir together 1 teaspoon cold water and the cornstarch.
- Stir the cornstarch mixture into the broth mixture, and boil the sauce, stirring until it is thickened.
- Remove the pan from the heat and mix in parsley, stirring until the sauce in thoroughly combined.
- Return the meatballs to the pan and cook the mixture over low heat for 1 minute, stirring constantly.
Servings per recipe: 6 (18 meatballs total)
Serving size: 3 meatballs
4 protein
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
So surprised how good these are. Cooking method is different but it works. In #7, where it says to keep meatballs warm while making sauce, I browned them in the oven. Not much sauce but loved this recipe.
Glad to hear you enjoyed the meatballs!