Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 36
| Quantity | Ingredient | Add |
|---|---|---|
| 4 Hy-Vee large eggs, lightly beaten | ||
| ⅔ c. Hy-Vee panko bread crumbs | ||
| ½ c. Hy-Vee shredded Parmesan cheese | ||
| ½ c. yellow onion, finely chopped | ||
| ½ c. red or green bell pepper, finely chopped | ||
| 2 clove(s) garlic, minced | ||
| 2 tbsp. fresh basil, chopped | ||
| 2 tsp. Hy-Vee salt | ||
| 1 tsp. Hy-Vee crushed red pepper | ||
| 2 lbs. lean ground beef | ||
| 1 lbs. ground pork sausage | ||
| Hy-Vee pasta sauce, warmed, optional |
Things To Grab
- Large bowl
- 15x10x1-inch baking pan
- Meat thermometer
Directions
- Preheat oven to 350 degrees.
In a large bowl, combine eggs, bread crumbs, Parmesan cheese, onion, bell pepper, garlic, basil, salt, and crushed red pepper. Add ground beef and pork sausage; mix well.
Shape into 36 meatballs. Arrange in a single layer in a 15-by-10-by-1-inch baking pan.
Bake, uncovered, for 30 to 35 minutes or until internal temperature reaches 160 degrees, checking with an instant-read thermometer. Drain off fat.
Serve with warmed pasta sauce for dipping, if desired.
Nutrition facts
Servings
110 Calories per serving
1 meatball
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 55mg
- Sodium: 280mg
- Total Carbohydrates: 2g
- Protein: 11g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 0%
0%
Iron 6%
0%
Calcium 2%
Recipe Source:
From the week of January 28, 2015.