Serves 6 (2 meatballs each)
12 oz jar of roasted red peppers, drained and chopped finely
1 1/2 cups soft whole wheat bread crumbs (about 3 slices)
1/2 cup refrigerated or frozen egg product, or 2 eggs, lightly beaten
1/3 cup tomato sauce
1/2 cup snipped fresh basil or 1 tbsp dried basil, crushed
1/4 cup snipped fresh parsley
2 lbs 95% lean ground beef
1. Preheat oven 350 degrees. Line a 12x8x1 pan with aluminum foil.
2. Reserve 1/4 cup red peppers for another purpose.
3. In a large bowl, combine all of the ingredients. Form 24 meatballs.
4. Place meatballs in lined pan. Bake for 30 minutes or until done (160 degrees).
126 Calories
From Better Holmes and Gardens Low Calorie Magazine 2012
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