Preheat over to 450.
Coat a baking sheet or shallow roasting pan with non stick cooking spray.
Stir together all ingredients (except the ground meat) in a large mixing bowl.
Add the ground chuck and mix together thoroughly with a fork. Using a portioning scoop or 2 spoons, shape the meat mixture into golf ball sized portions (around 2" in diameter or 1.5 oz. each). Roll and place the meatballs on the pan so they are not touching or crowded together.
Cover bottom of pan with beef broth. Bake for 25 minutes, or until the meatballs are just cooked through.
Reserve pan juices for your tomato sauce.
I usually cook these on a Pampered Chef stoneware pan. It stands up a little better under the higher temperature (my old cookie sheets would flex and pop on me).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 meatball (64g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 60 (48%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 27mg||8 %|
|Sodium 288.3mg||10 %|
|Potassium 158.7mg||4 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 6.3g|
|Protein 9g||13 %|
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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: 126
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