Saturday, October 16, 2010

Egg-free Mini Meatballs Recipe

These eggless, mini, bite-sized, meatballs are a perfect addition to any pasta sauce or soup. They are so tasty, they can even be served alone, hot off the skillet, with toothpicks at a party. They are great for anyone with an egg sensitivity.

Egg-Free Mini Meatballs Recipe

3/4 lb extra lean ground beef
1/2 cup Rice Chex cereal
1/2 cup Wheat Chex cereal
1 tsp dried crushed basil
1/2 tsp salt
1/4 tsp pepper

Use a coffee grinder or food processor to grind the cereal into a fine meal (recipe will make 1/3 cup total cereal meal). Put the cereal in a medium size mixing bowl. Add the basil, salt, and pepper to the bowl and mix everything thoroughly. Now is a good time to remove your rings. Put the ground beef into the bowl and use your hands to mix it all together.

Take a small amount of meat in your hand and roll it into a 1/2" to 1", bite-sized, ball. Keep setting the meatballs aside until you have formed all of them. Heat a large skillet sprayed with non-stick cooking spray to Medium-High heat and add all of the meatballs in a single layer. When the bottoms are browned, use a spatula to turn the meatballs and brown the other sides. Continue turning the meatballs until all sides are browned. Makes about 50 mini meatballs.

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