LIGHTENED UP VERSION OF ANNE BURRELL'S EXCELLENT MEATBALLS
I just adore Anne Burrell's Excellent Meatballs recipe. But for the sake of calories on a diet, I came up with this substitute. I got the 2 thumbs up from my Italian hubs, so it's a keeper! We pair this with some marinara and homemade zucchini noodles.
Provided by Chef BeeGee
Categories Meatballs
Time 40m
Yield 3 meatballs, 8 serving(s)
Number Of Ingredients 12
Steps:
- Warm olive oil in a skillet. Sautee onions and red pepper flakes in oil on medium heat, until translucent.
- Add garlic, and sautee for 3 minute Take pan off of heat and cool.
- In a large bowl, mix all of the other ingredients together with hands, squishing to ensure mixed.
- Add cooled onion/garlic mix, and squish some more.
- In a 9x13 pan, form small golf ball sized meatballs. This should make 24 meatballs, plus one extra to cook in a pan to ensure flavor is to your liking before forming the meatballs.
- Bake for 25 minutes at 350.
- Take meatballs out of pan with a slotted spoon after cooling for 5 minutes, so it is not absorbing grease in pan.
- Serve with your favorite pasta/zoodle, or make into hoagies!
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