SUPREME RECIPE OF THE WEEK: GREEK MINTY MEATBALLS

SUPREME RECIPE OF THE WEEK:

Minty Meatballs

These are fairly large and entrée-sized. If you want them smaller, reduce the cook time by a few minutes.

Makes 24 meatballs

INGREDIENTS

• 1 1/2 lbs lean ground beef/turkey/chicken (85 percent lean)
• 1 cup cooked quinoa
• 1 cup fresh flat-leaf parsley, finely chopped, plus more for garnish
• 1/2 cup fresh mint, finely chopped
• 1 egg, lightly beaten
• 2 cloves garlic, finely chopped
• 1/2 cup 1 percent milk
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon allspice
• Parchment paper

PREPARATION

1.                   In a bowl, mix together all ingredients until combined. Cover with plastic wrap and refrigerate at least 1 hour, up to 24 hours. Heat oven to 425°. Form meat mixture into 24 oval balls (about 3 tbsp each). Arrange on 2 cookie sheets lined with parchment paper. Bake 8 minutes; turn and bake 10 minutes more. Garnish with parsley if desired; serve.

The skinny

231 calories per 3 meatballs, 14 g fat (5 g saturated), 7 g carbs, 1 g fiber, 18 g protein

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