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With a green salad!
Rice replaces the breadcrumbs in these meatballs.
Show different vegetable or starch sides: noodles, broccoli, carrots.
To prevent the meat mixture from sticking to your hands, moisten your hands with cold water before using them to mix or shape the meat mixture into the balls.
Prepare meat mixture as directed and roll into a log. Cut the log in half, then cut in half again. Keep cutting each piece in half until you have 16 equal pieces. Then, shape each piece into a ball.
Baking meatballs is easier and less messy than browning them in a fry pan.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.