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Italian Square Meatballs

RG

No-mess meatballs! Just pat the meat mixture in a pan and bake…they’re ready in 35 minutes.

Ingredients



Instructions

  1. Heat oven to 425 degrees F. Line a 15 x 10 x 1-inch baking pan with foil; spray foil with nonstick cooking spray.
  2. In a large bowl, beat egg. Stir in all remaining ingredients.
  3. In sprayed foil-lined pan, shape beef mixture into 8-inch square. Cut into 36 squares; do not separate.
  4. Bake at 425 degrees F for 20 to 25 minutes or until meatballs are thoroughly cooked and no longer pink in center.
  5. With a sharp knife, cut apart meatballs.

Ingredient Substitution:  You could 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.

Make-Ahead Tip: 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.

Nutrition Information: 1 Serving (1 Serving) Calories 410 (Calories from Fat 225), Total Fat 25g (Saturated Fat 9g, Cholesterol 155mg; Sodium 690mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 6g), Protein 34g

Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 1/2 Fat

Carbohydrate Choices: 1

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker.

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