Lean Meatballs

This is one of Jane's recipes which she used to make her Meatball Soup.

Enjoy these lean meatballs in any fat free soup or sauce recipe and stash the rest to use later. To freeze meatballs, let cool in jelly-roll pan on wire rack. When cool, freeze in pan. Then place meatballs in large self-sealing plastic bag and freeze for up to 1 month.

3 slices firm white bread, diced
1 pound lean ground beef
1 pound lean ground turkey
2 large egg whites
1/3 cup grated Romano or Parmesan cheese
3 tablespoons grated onion
2 tablespoons minced fresh parsley
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 garlic clove, minced

1. Preheat oven to 425 degrees F. Line 15 1/2" by 10 1/2" jelly-roll pan with foil, spray foil with nonstick cooking spray.

2. In large bowl, combine diced bread and 1/3 cup water. With hand, mix until bread is evenly moistened. Add ground beef and remaining ingredients. With hand, mix until well combined.

3. Shape meat mixture into twenty-four 2-inch meatballs. (For easier shaping, use slightly wet hands.) Place meatballs in jelly-roll pan and bake 15 to 20 minutes, until cooked through and lightly browned.

Each meatball: About 70 calories, 9 g protein, 2 g carbohydrate, 3 g total fat (1 g saturated), 24 mg cholesterol, 140 mg sodium.