Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and spray lightly with oil.
In a bowl, stir together the bread crumbs and milk. Let stand 5 minutes. Add oregano, salt, pepper, and egg. Using your hands, mix the ingredients just until blended. Add the beef and, still using your hands, work in gently until combined. Be careful not to overwork. Scoop up rounded teaspoonfuls of the beef mixture, roll into mini meatballs, and arrange evenly on the prepared baking sheet. Bake until browned and cooked through, 10-12 minutes. The internal temperature should register 160 degrees.
Meanwhile in a saucepan over medium-low heat, warm the tomato sauce. Transfer the meatballs to the sauce and stir to combine. Let cool slightly. To serve, add 1-3 meatballs to each serving of cooked pasta, along with some of the sauce.
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|Serving Size: 1 Serving (158g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 140 (42%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 82mg||25 %|
|Sodium 263.1mg||9 %|
|Potassium 470mg||12 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 25.7g|
|Protein 18.1g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 334
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