Recipe
Author
Hy-Vee Seasons Magazine
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Description
Serve 'em as appetizers, skewers, on top of spaghetti, in slider buns all covered in marinara and cheese, or all of the above.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 Hy-Vee large eggs | ||
| ¼ c. Hy-Vee whole wheat breadcrumbs | ||
| ¼ c. chopped fresh basil | ||
| ¼ c. Hy-Vee finely shredded Italian blend cheese | ||
| ¼ c. finely chopped onion | ||
| ½ tsp. kosher salt | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| 1 lbs. lean ground beef |
Directions
- Heat oven to 350 degrees.
- In a medium bowl, combine eggs, breadcrumbs, basil, cheese, onion, salt and pepper. Add ground beef and mix well. Shape into 24 meatballs, about 1-1/2 inches in size.
- Place on a broiler pan and bake for 20 minutes or until internal temperature reaches 160 degrees.
- For tailgating, skewer cooked meatballs ahead of time and reheat on the grill.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 110mg
- Sodium: 310mg
- Total Carbohydrates: 4g
- Protein: 19g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 2%
0%
Iron 10%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Fall 2011.