Recipe
Main Dish
Meatball Starter
Primary Media
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, seeded and 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 |
Things To Grab
- Large bowl
- 15x10x1-inch baking sheet
- Meat thermometer
- Freezer containers, for storage
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 mixture into 36 meatballs. Arrange in a single layer on a 15x10x1-inch baking sheet.
- Bake, uncovered, for 30 to 35 minutes or until internal temperature reaches 160 degrees, checking with an instant-read thermometer. Drain off fat.
Divide meatballs among 3 (4-cup) freezer containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before using.
Nutrition facts
Servings
100 Calories per serving
1 meatball
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 45mg
- Sodium: 260mg
- Total Carbohydrates: 2g
- Protein: 9g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 4%
0%
Iron 6%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Holiday 2014