Nate and Emma love meatball subs, so in my quest to find a healthy version, I came across these yummy meatballs. I am going to, in the future, make a double batch and freeze the extras for easy meals.
Prep: 20 min Cook: 20 min
1 lb. extra lean ground beef
10 RITZ Reduced Fat Crackers, crushed (about 1/3 cup)
1 egg white
1/4 tsp. pepper
PREHEAT oven to 375ºF. Combine meat, cracker crumbs, egg white and pepper. Shape into about 30 meatballs, each about 1 inch in diameter. Place in 15x10x1-inch baking pan sprayed with cooking spray. Bake 20 min. or until meatballs are cooked through.
WWPoints: Using 4 meatballs made of 90/10 ground beef, a White Wheat bun, 1/4 c 2% milk Italian cheese blend, and 1/4 c spaghetti sauce, it is 6 points per sandwich. Yummy.
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