Italian Square Meatballs

1 egg
1/2 cup finely chopped onion (1 medium)
1/4 cup Progresso® Italian Style Bread Crumbs
1/4 cup ketchup
1/4 teaspoon pepper
1 pound lean (at least 80%) ground beef
1/2 pound bulk Italian pork sausage

Heat oven to 425°F. Line 15 x 10 x 1-inch baking pan with foil; spray foil with nonstick cooking spray. In large bowl, beat egg. Stir in all remaining ingredients.

In sprayed foil-lined pan, shape beef mixture into 8-inch square. Cut into 36 squares; do not separate.

Bake at 425°F for 20 to 25 minutes or until meatballs are thoroughly cooked and no longer pink in center. With 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 photograph courtesy of Betty Crocker.