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Friday, May 13, 2016

ITALIAN HERB BAKED MEATBALLS WITH SUNDRIED TOMATOES



ITALIAN HERB BAKED MEATBALLS WITH SUN-DRIED TOMATOES

Fantastic herb-flavored meatballs – so tasty! And, they look pretty too – pretty enough to eat!  No need for any kind of filler for these either.

2 lbs ground beef (0.9 kg)
1/cup Parmesan cheese (75 mL)
1/cup water (60 mL)
1 egg, lightly beaten
2 tsp crushed garlic (10 mL)
1 tsp dried parsley (5 mL)
3/4  tsp salt (3 mL)
1/tsp dried basil (2 mL)
1/tsp black pepper (2 mL)
30 pieces of Sun-Dried Tomatoes
1 cup grated Mozzarella cheese (250 mL)

Preheat the oven to 375°F (190°C).  Lightly grease a cookie sheet.

In large bowl, place ground beef and Parmesan cheese.  In medium bowl, combine water, egg, garlic, parsley, salt, basil and black pepper.  Add to beef and combine well.  Form 30 meatballs (use a 2tbsp (30 mL) cookie scoop if you have one).  Roll into balls (can wet hands slightly) and place on prepared cookie sheet.  Bake 20 minutes.  Place a piece of sun-dried tomato on each meatball and cover with a bit of grated Mozzarella cheese.  Place back in the oven just to melt the cheese.

Yield:  30 meatballs
1 meatball
81.0 calories
7.5 g protein
6.1 g fat
0.0 g fiber
1.4 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me:

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