Leftovers freeze well. Perfect for impromptu spaghetti dinners.

Serves 20/ Serving size: 1 meatball

  • 3 cloves garlic, minced
  • 1 small onion, minced
  • 2 large eggs
  • 1 tablespoon chopped fresh basil
  • 1/2 cup chopped fresh parsley
  • 1/4 cup finely gratecd Parmesan cheese
  • 1/2 teaspoon fine sea salt
  • Ground black pepper
  • 1/2 cup Italian style bread crumbs
  • 1/4 cup low-sodium beef broth or red wine
  • 2 pounds extra lean ground beef
  1. Preheat oven to 425 F. Use a convection over if you have it.
  2. Place all of the ingredients except for the beef in a large bowl. Mix well. Add the beef and gently mix. Roll into desired size meatballs. (If the mixture doesn’t hold together, add 1/4 cup additional bread crumbs.)
  3. Place the meatballs on a parchment-lined baking sheet and bake in preheated oven for 12 to 15 minutes to brown the outside.
  4. Add to your favourite sauce or freeze until needed.
  • Calories 85
  • Calories from fat 25
  • Total fat 3 g
  • Trans fat 0.1 g
  • Cholesterol 45 mg
  • Sodium 150 mg
  • Potassium 175 mg
  • Total carbohydrate 3 g
  • Dietary fiber 0 g
  • Sugars 0 g
  • Protein 11 g
  • Phosphorous 105 mg

Exchanges/Choices: 2 lean meat

– from the cookbook, “The Stress Free Diabetes Kitchen,” by Barbara Seelig-Brown

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