1 lb. ground beef (93% to 95% lean)
1 cup finely chopped onion
1 cup shredded carrot
1 cup shredded zucchini
1 cup fresh whole wheat bread crumbs (from 2 to 3 slices bread)
2 egg whites
1/3 cup grated Parmesan cheese
4 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 teaspoons olive oil, divided
1. Heat oven to 350°F. Gently combine all ingredients except oil in large bowl. Shape into 1 1/2-inch oval meatballs.
2. Heat 2 teaspoons of the oil in large nonstick skillet over medium heat until hot. Cook meatballs in 2 batches 3 to 4 minutes or until browned, turning occasionally and adding additional 1 teaspoon oil as needed. Place on large rimmed baking sheet.
3. Bake 20 to 30 minutes or until meatballs are cooked through.
8 servings
PER SERVING: 150 calories, 6.5 g total fat (2.5 g saturated fat), 15 g protein, 7 g carbohydrate, 35 mg cholesterol, 330 mg sodium, 1.5 g fiber
TIP: When working with ground meat mixtures, wear disposable polyethelene food service gloves, available at some supermarkets and through websites such as www.amazon.com and www.gloves-online.com.