I used to think I was the pickiest eater… that was until I met my boyfriend. I normally don’t eat anything too extraordinary, but that’s just because I’m too picky about what I actually eat. I hate cheese but I can eat pizza (with light cheese of course). I love spaghetti… my boyfriend isn’t the biggest fan. A couple of months ago I decided to whip up some meatballs (knowing my boyfriend didn’t like them). He came home from work and said they smelled amazing. He tried them and to our surprise he loved them!
I tried to lighten up these meatballs and make them a little healthier by using egg whites instead of whole eggs, extra lean ground beef, and whole wheat bread crumbs. Not only are they healthier they’re also so simple to make AND your picky eater will even want to try them. Serve these on whole wheat pasta with spaghetti sauce or a whole wheat bun for a simple dinner. I usually let mine simmer on the stove for 2 hours in pasta sauce before enjoying 🙂
- 1/2 italian seasoned whole wheat bread crumbs (white will work too)
- 1 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. oregano
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1.5 lbs. lean ground beef (90/10 and up will work)
- 3 egg whites
- Preheat oven to 350° F. Prepare a mini muffin pan by greasing each individual muffin cup with extra virgin olive oil; set aside. In a medium sized bowl mix together bread crumbs, onion powder, garlic powder, oregano, salt, and pepper. Once mixed thoroughly mix in ground beef and egg whites by hand. Mix together with your hands until the bread crumbs are evenly blended in with the ground beef. Form into tablespoon sized balls and place them individually into the prepared mini muffin cups. Bake for 10 minutes. After 10 minutes remove from oven and flip each meatball over. Place back into the oven for another 8 minutes. Remove from oven and enjoy!