No-mess meatballs! Just pat the meat mixture in a pan and bake and they're ready in 35 minutes. Keep some on hand in the freezer for a variety of recipes.
cup finely chopped onion (1 medium)
cup Progresso™ Italian Style Bread Crumbs
lb lean (at least 80%) ground beef
lb bulk Italian pork sausage
Heat oven to 425°F. Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray. In large bowl, beat egg. Stir in all remaining ingredients.
In sprayed foil-lined pan, shape beef mixture into 8-inch square. Cut into 25 squares; do not separate.
Bake 20 to 25 minutes or until meatballs are thoroughly cooked and no longer pink in center. With sharp knife, cut apart meatballs.
Freeze the meatballs by separating them into recipe-size portions and placing in freezer containers or resealable freezer plastic bags. Freeze for up to 2 months. To thaw, microwave on Defrost for 4 to 6 minutes or until thawed.
You can make the meatballs with all ground beef and omit the Italian sausage if you like. Add about 1/2 teaspoon dried Italian seasoning to the mix.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.