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Lightened up Version of Anne Burrell's Excellent Meatballs

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“I just adore Anne Burrell's Excellent Meatballs recipe. But for the sake of calories on a diet, I came up with this substitute. I got the 2 thumbs up from my Italian hubs, so it's a keeper! We pair this with some marinara and homemade zucchini noodles.”
READY IN:
40mins
SERVES:
8
YIELD:
3 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Warm olive oil in a skillet. Sautee onions and red pepper flakes in oil on medium heat, until translucent.
  2. Add garlic, and sautee for 3 minute Take pan off of heat and cool.
  3. In a large bowl, mix all of the other ingredients together with hands, squishing to ensure mixed.
  4. Add cooled onion/garlic mix, and squish some more.
  5. In a 9x13 pan, form small golf ball sized meatballs. This should make 24 meatballs, plus one extra to cook in a pan to ensure flavor is to your liking before forming the meatballs.
  6. Bake for 25 minutes at 350.
  7. Take meatballs out of pan with a slotted spoon after cooling for 5 minutes, so it is not absorbing grease in pan.
  8. Serve with your favorite pasta/zoodle, or make into hoagies!

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