ITALIAN MEATBALL MIX

Italian Meatball Mix image

"I keep this blend for moist meatballs in the fridge for a quick Italian meal," relates Lois Crissman of Mansfield, Ohio. "Sometimes my daughter stops by on her way home from work, so a cupful will be missing and I'll find a little note on the refrigerator door."

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 16 meatballs per batch.

Number Of Ingredients 9

Ingredients

2-1/2 cups dry bread crumbs
2/3 cup dried minced onion
2/3 cup grated Parmesan cheese
1/3 cup dried parsley flakes
1 tablespoon garlic powder
1 tablespoon garlic salt
ADDITIONAL INGREDIENTS (for each batch):
1 egg, lightly beaten
1 pound ground beef

Steps:

In a large bowl, combine the first six ingredients. Store in the refrigerator for up to 2 months. Yield: 4 batches (about 4 cups total). , To prepare meatballs: In a large bowl, combine egg and 1 cup meatball mix. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. , In a skillet, brown meatballs; drain. Transfer to a 13-in. x 9-in. baking dish. Bake at 400° for 20-25 minutes or until meat is no longer pink.

Nutrition Facts : Calories 83 calories, Fat 4g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 155mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.