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Making Mayo’s Recipes: Italian meatballs
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Weekend cooking project: Make meatballs and chill in fridge. These Italian meatballs are the perfect make-ahead meal. You can freeze uncooked meatballs in an airtight container for up to 3 months.
Each Friday one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy-living insights on the Mayo Clinic App.
Journalists: The broadcast-quality video (1:06) is in the downloads.
Ingredients
- 1/3 large onion, minced
- 2 1/2 teaspoons minced garlic
- 6 tablespoons grated Parmesan cheese
- 1/3 cup chopped flat leaf Italian parsley
- 1 1/2 tablespoons egg substitute
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 1/2 pounds lean ground beef
Directions
Heat the oven to 350 F. In a small saucepan, saute the onions and garlic until tender, about 5 to 7 minutes. Remove from heat. In a medium bowl, combine the onions, cheese, parsley, garlic, egg substitute, salt and pepper; mix well. Add the beef; gently mix with hands until just combined. Form mixture into 1-inch meatballs — about 3/4 ounces each. Place on a baking sheet and bake for 10 to 15 minutes or until meatballs reach an internal temperature of 160 F.
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