| 1 | lb lean (at least 80%) ground beef |
| 1/2 | cup Progresso® Italian-style bread crumbs |
| 1/4 | cup milk |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon Worcestershire sauce |
| 1/4 | teaspoon pepper |
| 1 | small onion, finely chopped (1/4 cup) |
| 1 | egg |
| 1. | Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray. |
| 2. | In large bowl, mix all ingredients. Shape mixture into 20 to 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan. |
| 3. | Bake uncovered 18 to 22 minutes or until no longer pink in center. |
|
| Turkey or Chicken Meatballs: Substitute 1 pound lean ground turkey or chicken for the ground beef. (If using ground chicken, decrease milk to 2 tablespoons.) Bake until no longer pink in center and thermometer inserted in center reads 165°F. |
|
| For evenly-sized meatballs that will cook in the same amount of time, pat meat mixture into a 6x4-inch square. Cut into 24 squares. Roll each square into a ball. |
Nutrition Information:
280 ( 140); 15g ( 6g, 1g); 125mg; 480mg; 13g ( 1g, 3g); 24g 2%; 0%; 6%; 15% 1 ; 0 ; 0 ; 2 1/2 1