Italian

Italian Meatballs (Lower Sodium) is for Dinner.

Italian Meatballs (Lower Sodium) takes 20 minutes to prepare.

Italian Meatballs (Lower Sodium) takes 240 minutes to cook.

Italian Meatballs (Lower Sodium) makes 26 servings.

The ingredients for Italian Meatballs (Lower Sodium) are:

1/2 cup Parmigiano Reggiano Cheese (Grated)
2.2 lbs 93% Lean Ground Beef (approx. 2lbs)
1/2 cup Egg Substitute
1/4 cup Dried Parsley
1 Tbsp Onion Powder
1 1/2 Tbsp Garlic Powder
1/2 tsp Ground Black Pepper
1 cup Salt-Free Seasoned Bread Crumbs
1/2 cup water (tap or bottled)
1 Tbsp Extra Virgian Olive Oil

Here is how you make Italian Meatballs (Lower Sodium):

Combine all ingredients, EXCEPT olive oil in large mixing bowl. Hand kneed just untill all are combined (don't over work the meat or your meatballs will be tough). Using 1 ounce of mixture will make a 2" meatball. Roll mixure into a ball and set aside (don't stack, they'll stick together). After all are rolled, heat olive oil in a large skillet over Medium high heat. Place meatballs in pan with about 1" space separating each on all sides. (You may have to do several batches). Brown meatballs on all sides. (Don't try to move themm too quickly or they will break apart. They'll move easily when they're ready). Set meatballs aside. To complete cooking all the way thru, simmer them in your sauce for 4 hours. (See my Italian Sauce (Lower Sodium).)Number of Servings: 26Recipe submitted by SparkPeople user NOTKATHRINE.

The nutritional information for Italian Meatballs (Lower Sodium) is:

• Servings Per Recipe: 26
• Amount Per Serving
• Calories: 83.3

• Total Fat: 3.5 g
• Cholesterol: 23.3 mg
• Sodium: 43.6 mg
• Total Carbs: 3.4 g
• Dietary Fiber: 0.4 g
• Protein: 9.8 g

Italian Meatballs (Lower Sodium) is Italian cuisine.