Recipe - Lean Meatballs

3 sl Firm white bread; minced
1 pound Lean ground beef
1 pound Lean ground turkey
2 lg Egg whites
3 tablespoon Grated onion
2 tablespoon Minced fresh parsley
1 teaspoon Salt
One fourth teaspoon Coarsely ground black pepper
1 Garlic clove; minced

Work Time: 25 minutes Total Time: 40 to 45 minutes

1. Preheat oven to 425 degrees F. Line 15 1/2" by 10 1/2" jellyroll pan
with foil; spray foil with nonstick cooking spray.

2. In large bowl, combine minced bread and 1/3 cup water. With hand, mix
until bread is evenly moistened. Add ground beef and remaining ingredients.
With hand, mix until well combined.

3. Shape meat mixture into twentyfour 2inch meatballs. (For easier
shaping, use slightly wet hands.) Place meatballs in jellyroll pan and
bake 15 to 20 minutes, until cooked through and lightly browned.
Note: To thaw meatballs for use in recipes, place frozen meatballs in
refrigerator overnight. Or, unwrap frozen meatballs and place on microwave
safe plate. In microwave oven, cook on Medium (50 percent power) 2 to 4
minutes until just thawed.

Posted to JEWISHFOOD digest Volume 98 #029 by BNLImp BNLImp@aol.com on
Jan 16, 1998