Italian Square Meatballs

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

Ingredients

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

Instructions

Heat oven to 425 degrees F. Line a 15 x 10 x 1 inch baking pan with foil; spray foil with nonstick cooking spray.
In a 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 degrees F for 20 to 25 minutes or until meatballs are thoroughly cooked and no longer pink in center.
With a sharp knife, cut apart meatballs.

Notes

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

Per 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.

Attribution

Recipe and photo used with permission from: Betty Crocker