Total Calories: 173
Combine all ingredients. Shape mixture by level tablespoonfuls into 1-inch meatballs. Arrange in single layer in large unheated skillet. Set over medium heat brown, loosening and turning with spatula as necessary. Makes 40 meatballs or enough for 6 to 8 servings.
Make-Ahead Meatballs: In large mixing bowl prepare 4 times the recipe to make 160 meatballs. Arrange in single layer in large dripper pan. Bake at 400 degrees F. for 12 to 15 minutes, loosening and turning with spatula once or twice, until nicely browned. To freeze, arrange meatballs on large cookie sheet freeze for 30 to 60 minutes. Divide into meal-size portions store in freezer containers (1 pound browned meatballs will fill 1 1/2-pint freezer container) or in heavy plastic bags seal tightly. To thaw, place in refrigerator for 24 hours. Use in Meatballs and Gravy on Colcannon and Sweet and Sour Meatballs.
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