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Meatball Snacks |
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Serves: 20 Print this Recipe1 pound ground beef, very lean 1 egg, large, beaten 1/4 cup tomato juice 1/4 teaspoon nutmeg, ground 1 teaspoon lemon zest, grated 2 tablespoons lemon juice, fresh 2 tablespoons wheat germ 1 slice bread, whole grain fresh, finely crumbled This is a variation of a recipe from The Art of Cooking for the Diabetic, by Katherine Middleton and Mary Abbott Hess (Contemporary Books, 1978). 1. Preheat oven to 400ºF. 2. Line a shallow baking pan with foil or use a nonstick pan. 3. Combine all ingredients an mix well. Form into tiny balls, using about 1 teaspoon of mixture per ball. Place 1 inch apart in pan. Bake 10 minutes. Food exchanges per 4-meatball serving: 1 lean MEAT This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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