Mediterranean Meatballs

Mediterranean Meatballs

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From: Diabetic Living Magazine

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

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 12-ounce jar roasted red peppers
  • 1½ cups soft whole-wheat bread crumbs (about 2 slices)
  • ½ cup refrigerated or frozen egg product, (thawed) or 2 eggs lightly beaten
  • ⅓ cup tomato sauce
  • ½ cup snipped fresh basil, or 1 tablespoon dried basil, crushed
  • ¼ cup snipped fresh flat-leaf parsley
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 pounds 95% lean ground beef

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°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°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 information

  • Serving size: 6 meatballs
  • Per serving: 94 calories; 3 g fat(1 g sat); 1 g fiber; 2 g carbohydrates; 14 g protein; 8 mcg folate; 35 mg cholesterol; 0 g sugars; 309 IU vitamin A; 28 mg vitamin C; 16 mg calcium; 2 mg iron; 170 mg sodium; 266 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value)
  • Carbohydrate Servings: 0

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