Looking to cut cholesterol from you diet and still enjoy meaty morsels?
I have the perfect solution with my meatball recipe.
I could write a lot about the history of why I love meatballs, where I procure my ingredients, and the reason I make them just to have enough words for the search engines to pick up this blog post. That’s over 2,000 words if you wanted to know….
I could just give you the recipe. We are all busy here and we don’t have time for extra verbiage.
JUST SHOW ME THE RECIPE!
Low Cholesterol Meatballs
This recipe is inspired and adapted from The Pioneer Woman Cooks Dinnertime. I substituted egg whites for whole eggs (one large eggs equals 1/4 egg whites), almond milk for regular milk, and 0% fat greek yogurt for whole cream.
- 4 pounds of lean grass fed ground beef
- 1 1/2 cup of bread crumbs
- 1 cup of egg whites
- 2 Tablespoons of Dijon or Brown Mustard
- 1/2 cup of milk substitute
- 1/4 cup of 0% fat greek yogurt
- 1/4 cup of oregano
- 1 Tablespoon of onion powder
- 1 Tablespoon of garlic powder
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- Preheat oven to 350°F.
- Mix all ingredients together in a large bowl
- Roll into 1 to 1 1/2 Tablespoon size balls
- Place the meatballs in rows on a baking sheet lined with parchment paper.
- Bake for 30 minutes until internal temperature is 165°F.
YOU CAN FREEZE THE MEATBALLS DIRECTLY ON THE BAKING SHEET FOR LATER USE.
- Allow them to cool, then place the baking sheet on a flat spot in your freezer.
- Wait until they are completely frozen (hard as little rocks) then store them in a freezer bag.
These make ahead meatballs are a time saver!
😋😋😋yummy. I read your recipe. I love how you get straight to the point and easy to understand directions. I have had your meatballs. They are sooo good!!! ❤️❤️can’t wait for your next blog.