| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | B, E, E | 12 | Servings | |
INGREDIENTS
| 1 | lb | Lean ground beef |
| 1/4 | Cut dry bread crumbs | |
| 1 | Egg | |
| 2 | tb | Finely chopped onion |
| 1 | Garlic clove; minced | |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
INSTRUCTIONS
Preheat the oven to 400F. Coat a baking sheet with nonstick cooking spray. In a large bowl, combine all the ingredients; mix well. Form into 1 1/2-inch meatballs and place on the baking sheet. Bake for 10 to 13 minutes, or until the juices run clear and no pink remains. Note: These are great because you can freeze them in plastic bags (once they've cooked) to have at your fingertips for warming in your favorite soup, as a great stew main ingredient or, yes for topping cooked pasta. Or place the warmed meatballs in a crustly roll and top with tomato sauce for a tasty meatball sandwich in no time! Recipe by: MR FOOD Posted to MC-Recipe Digest V1 #1041 by Meg Antczak <meginny@frontiernet.net> on Jan 24, 1998
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