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“Adapted from The Complete Cooking Light Cookbook Published by Oxmoor House, 2000. The original recipe calls for 1 1/2 pounds ground round. You can double the recipe and freeze the raw meatballs to cook another time.”
READY IN:
35mins
SERVES:
6
YIELD:
30 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Combine all ingredients in a bowl.
  3. Shape into 30 (1 1/2-inch) meatballs.
  4. Oil a cookie sheet.
  5. Place raw meatballs on cookie sheet in the oven for 12-15 minutes or until done.

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