• ½ cup Dierbergs milk
• ⅓ cup fresh bread crumbs
• ¼ cup egg substitute, OR 1 large Dierbergs egg, lightly beaten
• 1 pound lean ground beef
• 1 pound lean ground pork
• ⅓ cup finely chopped onion
• ¼ teaspoon salt

In a large bowl, stir together milk and bread crumbs; let stand 5 minutes. Add egg substitute; stir until just combined.

 

Crumble ground beef and pork into bowl; add onion and salt. Stir until combined (do not over mix).

 

Place meat mixture on large cutting board; pat into 8-inch square. Cut meat mixture into 8 rows by 8 rows, or about 1 tablespoon each.

 

Shape each piece into ball; place on foil-lined 10 x 15-inch jellyroll pan. Bake in 475°F. oven until internal temperature in 165°F., about 15 to 20 minutes.

Servings: 8
Serving Size: 8 meatballs

Per Serving
Calories: 157
Cholesterol: 62 mg
Fat: 5 g
Sodium: 164 mg
Carbohydrates: 2 g
Protein: 23 g
Fiber:
Saturated Fat: N/A