Veggie-loaded meatballs

 Cooking 30 minutes
 Preparation 10 minutes
 16 servings

Ingredients

  • 454 g (1 lb) Mixed Ground Meat (beef, veal, pork)
  • 375 mL (1 1/2 cup) Florette Spaghetti sauce mixed vegetables
  • 125 mL (1/2 cup) Italian breadcrumbs
  • 60 mL (1/4 cup) grated Parmesan cheese
  • 45 mL (3 tablespoons) chopped fresh chives
  • 2 cloves of garlic, minced
  • 1 beaten egg
  • salt and pepper to taste

Steps

  1. Preheat the oven to 180 ° C (350 ° F).
  2. In a bowl, mix the ingredients. Shape 16 balls the size of a golf ball.
  3. In an ovenproof skillet, heat 15 mL (1 tablespoon) of olive oil over medium heat. Sear the meatballs 2 to 3 minutes on all sides.
  4. Once seared, cover the handle with plastic foil if it is in plastic and place the pan with the meatballs in the oven. Bake for about 25 minutes.
  5. Serve the meatballs on a toothpick with your favorite sauce.

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