Minty Meatballs
- Preparing Time: -
- Total Time: -
- Served Person: Makes 24 meatballs
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons salt
- 1 egg, lightly beaten
- 1/4 teaspoon allspice
- parchment paper
- 1 cup cooked quinoa
- 2 cloves garlic, finely chopped
- 1 1/2 pounds lean ground beef (85 percent lean)
- 1 cup fresh flat-leaf parsley, finely chopped, plus more for garnish
- 1/2 cup fresh mint, finely chopped
- 1/2 cup 1 percent milk
Preparation In a bowl, mix together all ingredients until combined. Cover with plastic wrap and refrigerate at least 1 hour, up to 24 hours. Heat oven to 425°F. Form meat mixture into 24 oval balls (about 3 tablespoons each). Arrange on 2 cookie sheets lined with parchment paper. Bake 8 minutes; turn and bake 10 minutes more. Garnish with parsley if desired; serve. Per 3 meatballs: 231 calories, 14 g fat, 5 g saturated fat, 7 g carbohydrate, 1 g fiber, 18 g protein Nutritional analysis provided by Self
Preparation In a bowl, mix together all ingredients until combined. Cover with plastic wrap and refrigerate at least 1 hour, up to 24 hours. Heat oven to 425°F. Form meat mixture into 24 oval balls (about 3 tablespoons each). Arrange on 2 cookie sheets lined with parchment paper. Bake 8 minutes; turn and bake 10 minutes more. Garnish with parsley if desired; serve. Per 3 meatballs: 231 calories, 14 g fat, 5 g saturated fat, 7 g carbohydrate, 1 g fiber, 18 g protein Nutritional analysis provided by Self
