The Best Meatballs
From 10gallonhat 17 years ago
- 25 minutes to make
- Serves 24
These meatballs, from one of my favorite sources, EatingWell Magazine, are some of the best I have ever had. I was initially turned off by the Meat/Wheat ratio - but they turned out sooo good. And good for you too. Read more Use these anywhere you would have made meatballs. Trust me you won't be disappointed! See less
Ingredients
- 1/3 cup bulgur shopping list
- 1/2 cup hot water shopping list
- 4 ounces lean ground beef shopping list
- 4 ounces hot italian sausage shopping list
- 1 medium onion, very finely chopped shopping list
- 2 large egg whites, lightly beaten shopping list
- 3 cloves garlic, very finely chopped shopping list
- 1 teaspoon dried oregano shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon freshly ground pepper shopping list
- 1 cup fresh breadcrumbs, preferably whole-wheat (see Tip) shopping list
How to make it
- Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
- Preheat oven to 350° F. Coat a rack with cooking spray and place it over a baking sheet lined with foil.
- Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.
The Rating
Reviewed by 3 people-
Fresh Breadcrumbs:
To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
10gallonhat
in Minneapolis loved it
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