Jumbo Italian Meatball

Ingredients

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

• Parsley

  Raw

  1 tbsp or 4g

• Italian Seasoning

  McCormick

  ½ tsp or 0.6g

• Salt

  Table

  ¼ tsp or 2g

• Garlic powder

  Spices

  ⅛ tsp or 0.4g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Ground beef

  80% lean meat / 20% fat, raw

  4 oz or 113g

• Onions

  Raw

  1 tbsp chopped or 10g

• Bread crumbs

  Dry, grated, plain

  1 tbsp or 7g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Tomato sauce

  No salt added

  ½ cup or 123g

Directions

1. Preheat the oven to 400°F.
2. In a medium bowl, whisk the egg yolk until lightly beaten. Add half of the Parmesan cheese, parsley, Italian seasoning, salt, garlic powder, and black pepper, and whisk to combine.
3. Add the ground beef to the egg mixture and mix thoroughly using your hands or a large spoon. Mix in the onions and breadcrumbs.
4. Pour the olive oil into a small baking dish and swirl to coat the bottom. Form the meat mixture into a large ball, place it in the center of the dish, and top with tomato sauce.
5. Bake for 20 minutes or until the meatball reaches an internal temperature of 165°F.
6. Remove from the oven, top with the remaining Parmesan cheese, cover with foil, and let rest for 10 minutes before serving hot.

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• Italian Meatball Soup
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