Total Calories: 138
1. In a large bowl, whisk the egg with the milk and bread crumbs let stand for 5 minutes. Add the onion, parsley, salt, allspice, and nutmeg blend well. Add the meats and stir with a fork until well blended. Cover and chill for at least 30 minutes.
2. Sprinkle the flour on a piece of waxed paper and place next to the meat bowl. Shape the meat into 48 meatballs, about 1 Tbsp each. Dip each meatball lightly in the flour and place on a baking sheet. Set aside.
3. In a large nonstick skillet, heat 1 tsp of the oil. Add half the meatballs and cook until browned all over, 5 minutes. Cover and cook the meatballs until the meat is no longer pink, 20-25 minutes, turning occasionally. (Remaining meatballs should be refrigerated.) Transfer the cooked meatballs to a bowl, cover, and keep warm.
4. Remove any small meat pieces from the skillet. Repeat step 3 with the remaining meatballs.
2 Very Lean Meat
Calories from Fat 24
Total Fat 3g
Saturated Fat 1g
Dietary Fiber 0g
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