17 January, 2017
Baked Beef Italian Meatballs
Baked Beef Italian Meatballs
Makes: 30 meatballs
Ingredients:
- 3 slices of wholemeal bread
- 1/2 cup light protein enriched milk
- 500g lean beef mince
- 1 cup light smooth ricotta cheese
- 1/2 cup grated parmesan cheese
- 3/4 cup shredded baby spinach
- 2 garlic cloves, finely diced
- 1 tablespoon tomato paste
- 1 tablespoon dried Italian seasoning
Method:
- Remove the crusts from the bread and disgard
- Cube the bread and pour the milk over the bread cubes and squash down until it is fully covered
- Allow the bread and milk to sit for 60 minutes
- Use your finger tips to crumble the soaked bread, add in the remaining ingredients into the mixing bowl and use your fingers to combine well
- Using damp hands roll approximately 1 tablespoon of the mixture into a ball and place on a lined baking tray
- Repeat until all the mixture has been rolled into balls
- Bake in a preheated 180 degree Celsius oven for 20 minutes.
Nutritional Value per meatball:
- Calories: 73
- Total Fat: 4.7g
- Cholesterol: 16.3mg
- Sodium: 71.8mg
- Potassium: 56.2mg
- Total Carbohydrates: 2g
- Dietary Fibre: 0.2g
- Protein: 5.2g
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.