Home > Recipes > Italian meatballs with parsley and parmesan

November 6, 2021 | Recipes


Servings: Makes 30-35 balls (1 portion=4 meatballs)

  • Eggs, beaten – 4 large
  • Bread crumbs, dry, white – 1/3 cup (75ml)
  • Parmesan cheese, grated – ¼ cup (60ml)
  • Olive oil – 3 tbsp (45ml)
  • Parsley, fresh, chopped – ¼ cup (60ml)
  • Garlic, minced – 3 cloves
  • Onion, chopped – 1 medium
  • Black pepper – 1 tsp (5ml)
  • Dijon mustard – 1 tbsp (15ml)
  • Ground beef, extra lean – 2lbs (900g)


1. Preheat oven to 350°F

2. Spray a baking sheet with non-stick cooking spray, or line with parchment paper.

3. Combine all ingredients except beef in a large bowel.  Add beef and mix well.  Using your hands works best to mix.

4. Form into 1-inch (2.5cm) balls, and place on baking sheet in a single layer.

5. Bake for 30-40 minutes, or until browned. Turn meatballs after 15 mins.

Nutrition Facts (per serving)

Calories: 377 kcals
Protein: 27g
Carbohydrate: 3.9 grams
Potassium: 390mg
Phosphorus: 251mg
Sodium: 193mg

Instead of serving with a high potassium tomato sauce, use roasted red pepper sauce.

Use low salt or salt free bread crumbs for lower salt content

Latest News

May 14, 2021 | News Staff Profiles

Paul John Bejarin is incredibly proud to be a hemodialysis nurse. He works at St. Boniface hospital in the hemodialysis…

Read Full Story

May 7, 2021 | News Staff News Staff Profiles

Ruben Medrano has been working in health care in Winnipeg his whole adult life. The 51-year-old started his career early,…

Read Full Story

April 21, 2021 | News Staff News

Many in-centre hemodialysis patients in Winnipeg and Brandon were able to receive COVID-19 vaccinations in their dialysis units recently.

Read Full Story