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Bartolino's Meatballs

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Bartolino's Meatballs

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  • Makes: 4 to 6 servings
  • Prep 25 mins
  • Bake 15 mins to 20 mins

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Serve these homemade beef meatballs with sauce over pasta or in a hoagie bun for a fun family dinner.

Ingredients

  • 1 egg, slightly beaten
  • 3/4 cup soft bread crumbs (1 slice)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped onion
  • 2 tablespoons snipped fresh parsley
  • 1 -2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning or 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound lean ground beef

Directions

  1. In a large bowl, combine egg, bread crumbs, Parmesan cheese, onion, parsley, garlic, Italian seasoning or rosemary, salt, and pepper. Add ground beef; mix well. Shape into 28 meatballs about 1-1/2 inches in diameter.
  2. Arrange meatballs in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 15 to 20 minutes or until done (no pink remains, 160 degree F). Drain off fat. Makes 4 to 6 servings.

Tip

  • To cook meatballs in a skillet, prepare as above through step 1. In a large skillet cook half the meatballs at a time in 1 tablespoon hot butter over medium heat about 10 minutes or until done (no pink remains,160 degree F), turning to brown evenly. Remove meatballs from skillet using a slotted spoon.

Nutrition Facts

(Bartolino's Meatballs)

Servings Per Recipe 4, Thiamin (mg) 0, pro. (g) 25, vit. C (mg) 4, cal. (kcal) 253, vit. A (IU) 243, Fat, total (g) 14, carb. (g) 6, sat. fat (g) 6, iron (mg) 3, Folate (µg) 28, calcium (mg) 91, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 129, Polyunsaturated fat (g) 1, Niacin (mg) 4, Monosaturated fat (g) 6, Riboflavin (mg) 0, sugar (g) 1, fiber (g) 1, Cobalamin (Vit. B12) (µg) 2, sodium (mg) 339, Potassium (mg) 65

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