MAKES 20 | ACTIVE TIME 10 Min | TOTAL TIME 30 Minutes
1 pound lean ground beef (I used 88% lean)
2 (2 ounce) bags Pasta Chips Spicy Tomato and Herb, crushed
1/2 cup 2% milk
1 cup fresh grated Parmesan cheese
1 large egg, lightly beaten
Preheat oven to 400°. Line a baking sheet with aluminum foil, spray foil with non stick cooking spray. Set aside.
Crush chips. Set aside.
a medium bowl add beef and crushed chips. Pour milk over top of
chips. Add cheese and egg. Using clean hands, mix well. Do not over mix
or you will have tough meatballs.
Using a 2 tablespoon scoop,
portion out meat and place on baking sheet. After all meatballs have
been scooped onto tray, roll into balls.
Bake for 20-22 minutes until meatballs are golden brown and cooked through.
Remove from baking sheet and transfer to sauce or serve immediately.
COOK'S NOTE: If you lightly wet your hands the meatballs will form better and crack less.
Recipe doubles perfectly, but may require an addition 2-3 minutes of cook time.
Recipe developed by Donna Elick - The Slow Roasted Italian
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