These are fairly large and entrée-sized. If you want them smaller, reduce the cook time by a few minutes.
Recipe information
Yield
Makes 24 meatballs
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
Parchment paper
Need to make a substitution?
Preparation
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.
Nutrition Per Serving
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