Save on meal prep time by making a double batch of these delicious meatballs. Freeze them to have on hand for lunches and dinners. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. In a large bowl, combine roasted red peppers, bread crumbs, egg product, tomato sauce, basil, parsley, salt, pepper. Add ground beef; mix well. Shape meat mixture into 48 meatballs. Place meatballs in a foil-lined 15x10x1-inch baking pan. Bake about 20 minutes or until done (160 degrees F).



Storage: Reserved cooked meatballs can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Use these meatballs to make Mediterranean Pita Melts or Meatball Lasagna (see associated recipes).

Nutrition Facts

94 calories; 3 g total fat; 1.3 g saturated fat; 35 mg cholesterol; 170 mg sodium. 266 mg potassium; 2.5 g carbohydrates; 0.6 g fiber; 13.5 g protein; 309 IU vitamin a iu; 28 mg vitamin c; 8 mcg folate; 16 mg calcium; 2 mg iron; 18 mg magnesium;