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Ingredients
1 ½
cup
panko bread crumbs
¾
cups
fat free plain yoghurt
¼
cup
fat free milk
1
teaspoon
unflavored gelatin
3
tablespoons
water
1
pound
10% fat ground beef
1
pound
lean ground pork
(or you can use 2 pounds beef)
1
cup
finely grated Parmesan cheese
4
tablespoons
fresh parsley
(finely minced - or 2 tablespoons dry)
3
cloves
garlic
(finely minced)
½
teaspoon
pepper
4
pieces
bacon
(cooked and crumbled very fine (optional))
Instructions
Preheat oven to 450° F. Place a wire rack on a baking sheet.
In a large bowl, combine panko, yogurt and milk. Let sit about 5-10 minutes until it forms a smooth paste.
In a small bowl add 3 tablespoons water and sprinkle gelatin on top to bloom.
Add gelatin and all remaining ingredients to the yogurt/breadcrumb mixture. Combine mixture with hands just until blended.
Using a small cookie scoop (or tablespoon or by hand) form meatballs and place on wire racks at least ½ inch apart.
Bake at 450° for 15-20 minutes, depending on how big the meatballs are. Flip over halfway. Do not overcook!
Notes
You can add extra spices depending on how you plan to serve these.
For Italian add oregano, basil and maybe a little pepper flakes.
For Asian add ginger and a dash of five spice.
For Swedish add a little ground allspice.