GMA Recipe: Broiled Italian Meatballs

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Broiled Italian Meatballs
From the American Heart Association
1996

Ingredients

1 large onion

1 lb. ground round

1/3 c. plain dry bread crumbs

1/3 c. grated Parmesan cheese

1/3 c. evaporated skim milk

1 egg

1 1/2 tsps. dried Italian herb seasoning

1 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. ground black pepper

vegetable oil spray

Directions

Peel and chop onion. In medium bowl, combine chopped onion, ground round, bread crumbs, Parmesan cheese, milk, egg, Italian herb seasoning, garlic powder, salt, and pepper. With clean, dry hands, thoroughly mix together all the ingredients.

Rinse your hands with water, but do not dry them. With wet hands, form mixture into 15 meatballs by rolling the meat mixture between the palms of your hands. Each meatball should be about 1 3/4 inches in diameter. When you're finished rolling the meatballs, wash and dry your hands.

Place oven rack 7 inches from broiler. If using broiler pan, remove it from the broiler. Preheat broiler. Spray broiler pan or baking pan with vegetable oil spray. (Make sure you are far away from the broiler while spraying.)

Arrange meatballs in sprayed pan in 3 rows, 5 meatballs per row. Place pan on oven rack. Broil meatballs for 5 minutes. Using oven mitts, remove pan from broiler. With tongs, turn meatballs over. Return pan to broiler. Broil 5 minutes longer. Using oven mitts, remove pan from broiler.

Cook's note: You can serve these meatballs plain, or spoon them into a large nonstick skillet with one half the recipe for Basic Tomato Sauce. Place the skillet over medium heat and warm 2 minutes, or until hot.

From the American Heart Association Kids' Cookbook (copyright 1993 by Random House).