Meatballs are a great make-ahead appetizer to feed a crowd.
Baking beef provides rich flavor and tender meat, while broiling beef provides a slightly charred taste with a crispy exterior and tender interior.
Per meatball: 45 calories; 1 g fat (0g saturated fat; 0 g monounsaturated fat); 7mg cholesterol; 126 mg sodium; 7 g carbohydrate; 0.1 g fiber; 3 g protein; 0.7 mg niacin; 0 mg vitamin B6; 0.2 mcg vitamin B 12; 0.3 mg iron; 2.6 mcg selenium; 0.6 mg zinc; 9.1 mg choline. of 4 meatballs: 179 calories; 2 g fat (1g saturated fat; 0 g monounsaturated fat); 29 mg cholesterol; 503 mg sodium; 29 g carbohydrate; 0.3 g fiber; 11 g protein; 2.6 mg niacin; 0.2 mg vitamin B6; 1.0 mcg vitamin B12; 1.4 mg iron; 10.4 mcg selenium; 2.4 mg zinc; 36.3 mg choline. This recipe is an excellent source of protein; and a good source of niacin, vitamin B6, vitamin B12, selenium and zinc.
1 pound Certified Hereford Beef ground beef (96% lean).
1/4 cup seasoned dry bread crumbs.
2 egg whites or 1 egg, beaten.
2 tablespoons water.
1/4 teaspoon salt.
1/8 teaspoon pepper.
3/4 cup apricot preserves.
3/4 cup barbecue sauce.
2 tablespoons Dijon-style mustard.
Heat oven to 400°F. Combine Ground Beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into thirty-six 1-1/4-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 15 to 17 minutes.
Meanwhile, heat preserves, barbecue sauce and mustard in medium saucepan over medium heat. Bring to a boil; reduce heat; simmer, uncovered, 3 to 5 minutes, stirring occasionally or until sauce thickens slightly.
Add cooked meatballs and continue to cook 2 to 3 minutes or until meatballs are heated through, stirring occasionally. Serve or keep warm in slow cooker.
Versatile, lean and economical. Ideal for recipes calling for browned, crumbled ground beef, such as chili, tacos and spaghetti sauce.More About Cuts