cook once


eat a rainy day.


PREP TIME 20 MIN.–COOK TIME 40 MIN. READY IN 1 HOUR – SERVINGS 12


6 slices white bread ½ cup low-fat milk 3 lbs lean ground beef 3 tsp salt 2 tbsp Dijon mustard


2 tsp curry powder 2 tsp paprika 3 large eggs 1 medium onion, finely chopped


STEP 1 Preheat the oven to 375°F. Cut the crusts from the bread. Pour the milk into a large bowl. Soak each slice of bread in the milk and set aside on a plate. Place the ground beef, salt, mustard, curry powder, paprika and eggs in a bowl. Mix together with the bread. Add the onion and mix until all ingredients are evenly combined. STEP 2 Using your hands, roll the meat into balls the size of golf balls, about 1½ inches, and arrange half of the meatballs on a parchment-lined sheet pan. Bake the meatballs in the middle of the oven until golden brown, about 20 min. Repeat with remaining meatballs.


Grandma’s tip If you are going to finish the meatballs in a tomato sauce, cook them only halfway in the oven and finish in the sauce.


Per serving: 277 calories, 14g fat, 5g saturated fat, 138mg cholesterol, 817mg sodium, 9g carbohydrate, 1g fiber, 2g sugar, 27g protein


SEPTEMBER 2016 33 baked meatballs twice


OVEN-BAKED MEATBALLS Make meatballs in advance and freeze for


Make these meatballs ahead of time for two super-quick and tasty weeknight meals.


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