Minted Middle Eastern Meatballs
Per ServingMinted Middle Eastern Meatballs |
||
|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 3 meatballs | ||
| Calories | 160 | |
| Fat | 4.5 | g |
| Saturated Fat | 1.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 12 | g |
| Fiber | 2 | g |
| Sugars | 2 | g |
| Cholesterol | 35 | mg |
| Sodium | 430 | mg |
| Potassium | 285 | mg |
| Protein | 17 | g |
| Phosphorus | 175 | mg |
| Choices: Starch 0.5, Nonstarchy Vegetable 1, Lean Protein 2 | ||
- Makes: 4 servings
- Serving Size: 3 meatballs
- Preparation Time: 15 minutes
- Cooking Time: 12 minutes
Ingredients
| 10 | oz. | grass-fed, extra-lean ground beef or lamb |
| 1/2 | cup | plain whole-wheat or other whole-grain bread crumbs |
| 1 | small | or 1/2 large red or white onion, grated |
| 1/4 | cup | finely chopped fresh mint |
| 2 | Tbsp. | tomato or vegetable juice |
| 2 | Tbsp. | fat-free plain yogurt |
| 1 | tsp. | extra-virgin olive oil |
| 1/2 | tsp. | sea salt |
| 1/2 | tsp. | ground cinnamon |
| 1/4 | tsp. | ground cumin |
Directions
- Preheat the oven to 500 F. Line a large rimmed baking sheet with unbleached parchment paper.
- Combine all of the ingredients by hand in a large bowl. Form the mixture into 12 meatballs (about 3 Tbsp of mixture each) and arrange on the baking sheet.
- Roast them in the oven until they’re cooked through, about 12 minutes. Serve the meatballs warm.
Adapted from The All-Natural Diabetes Cookbook by Jackie Newgent, RDN, CDN.
