¼ cup of bread crumbs
1 egg
2 tbsp of grated dry parmesan
2 tsp of oregano
1 tsp of parsley
1 tsp of basil
½ tsp of garlic powder
½ cup of grated zucchini
½ tsp of salt
Fresh ground pepper to taste
2 ½ cups of favorite tomato sauce
2 ½ cups of grated fresh parmesan or mixed Italian cheese
1.
Preheat oven to 375 degrees
2.
Mix ground meat, bread crumbs, egg, dry parmesan,
oregano, parsley, basil, zucchini, salt and pepper. Makes about 24 meatballs.
3.
Using an ice cream scoop, scoop out meat mixture
and form into balls. Place on a high
edge baking dish.
4.
Bake for 20 minutes and then turn over meatballs.
5.
Cook for another 15 minutes or until done.*
6.
Once meatballs are cooked remove meatballs and
drain off any fat or liquid. Place back in pan and pour on tomato sauce then
cover in fresh parmesan. Cook for 20-25 minutes.
7.
If cheese isn’t bubbly enough, switch oven to
broil and broil for 2-4 minutes. WATCH it as it could burn easily.
8.
Serve with your favorite pasta.
*Meatballs can be pre-cooked to be used later. Refrigerate or
freeze once cooled. Complete other steps
when ready to eat them.
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 653 |
| % Daily Value* | |
| Total Fat 29.2g | 37% |
| Saturated Fat 15.4g | 77% |
| Cholesterol 233mg | 78% |
| Sodium 1131mg | 49% |
| Total Carbohydrate 18.1g | 7% |
| Dietary Fiber 1g | 3% |
| Total Sugars 2.7g | |
| Protein 74.7g | |
| Vitamin D 3mcg | 13% |
| Calcium 416mg | 32% |
| Iron 38mg | 210% |
| Potassium 817mg | 17% |
