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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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These are fairly large and entrée-sized. If you want them smaller, reduce the cook time by a few minutes. Ingredients:
1 1/2 pounds lean ground beef (85 percent lean) |
1 cup cooked quinoa |
1 cup fresh flat-leaf parsley, finely chopped, plus more for garnish |
1/2 cup fresh mint, finely chopped |
1 egg, lightly beaten |
2 cloves garlic, finely chopped |
1/2 cup 1 percent milk |
1 1/2 teaspoons salt |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon allspice |
Directions:
1. In a bowl, mix together all ingredients until combined. Cover with plastic wrap and refrigerate at least 1 hour, up to 24 hours. Heat oven to 425°F. Form meat mixture into 24 oval balls (about 3 tablespoons each). Arrange on 2 cookie sheets lined with parchment paper. Bake 8 minutes; turn and bake 10 minutes more. Garnish with parsley if desired; serve.
2. Per 3 meatballs: 231 calories, 14 g fat, 5 g saturated fat, 7 g carbohydrate, 1 g fiber, 18 g protein Nutritional analysis provided by Self
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