| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
sl |
Firm white bread; diced |
| 1 |
lb |
Lean ground beef |
| 1 |
lb |
Lean ground turkey |
| 2 |
lg |
Egg whites |
| 3 |
tb |
Grated onion |
| 2 |
tb |
Minced fresh parsley |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Coarsely ground black pepper |
| 1 |
|
Garlic clove; minced |
INSTRUCTIONS
Work Time: 25 minutes Total Time: 40 to 45 minutes
1. Preheat oven to 425 degrees F. Line 15 1/2" by 10 1/2" jelly-roll pan
with foil; spray foil with nonstick cooking spray.
2. In large bowl, combine diced bread and 1/3 cup water. With hand, mix
until bread is evenly moistened. Add ground beef and remaining ingredients.
With hand, mix until well combined.
3. Shape meat mixture into twenty-four 2-inch meatballs. (For easier
shaping, use slightly wet hands.) Place meatballs in jelly-roll pan and
bake 15 to 20 minutes, until cooked through and lightly browned.
Note: To thaw meatballs for use in recipes, place frozen meatballs in
refrigerator overnight. Or, unwrap frozen meatballs and place on microwave-
safe plate. In microwave oven, cook on Medium (50 percent power) 2 to 4
minutes until just thawed.
Posted to JEWISH-FOOD digest Volume 98 #029 by BNLImp <BNLImp@aol.com> on
Jan 16, 1998
A Message from our Provider:
“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”