Italian meatballs

Dietitian's tip:

You can freeze uncooked meatballs in an airtight container for up to 3 months. Thaw meatballs in the refrigerator overnight before baking.

Ingredients

1. 1/3 large onion, minced
2. 2 1/2 teaspoons minced garlic
3. 6 tablespoons grated Parmesan cheese
4. 1/3 cup chopped flat leaf Italian parsley
5. 1 1/2 tablespoons egg substitute
6. 1 teaspoon kosher salt
7. 1/8 teaspoon ground black pepper
8. 1 1/2 pounds lean ground beef

Directions

Heat the oven to 350 F. In a small saucepan, saute the onions and garlic until tender, about 5 to 7 minutes. Remove from heat. In a medium bowl, combine the onions, cheese, parsley, garlic, egg substitute, salt and pepper; mix well. Add the beef; gently mix with hands until just combined. Form mixture into 1-inch meatballs — about 3/4 ounces each. Place on a baking sheet and bake for 10 to 15 minutes or until meatballs reach an internal temperature of 160 F.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.