You’ll find many uses for these meatballs, so keep some in your freezer for sauces or emergency snacks or meals.


You’ll find many uses for these meatballs, so keep some in your freezer to use in sauces or to make emergency snacks or meals. Simply heat as they are or in a savory or spicy sauce.


  • Wetting your hands with cold water will make forming the meat balls easier.
  • Place baked meatballs on a baking sheet lined with parchment paper or waxed paper and freeze until solid. Transfer to a freezer bag or airtight container and store in the freezer for up to 3 months.


  • Vary the flavor by using other herbs or by adding 2 tbsp (30 mL) finely chopped or shredded onion.
  • Substitute lean ground pork or lamb for the beef.
  • Preheat oven to 325◦ F (160◦ C)
  • Rimmed baking sheet with a rack
Makes 24 servings
Cooking time: n/a


  • 1  egg  1
  • ¼ cup  dry bread crumbs  60 mL
  • 1 tbsp  dried parsley  15 mL
  • 1 tsp  dried oregano or Italian seasoning  5 mL
  • ½ tsp  salt  2 mL
  • ¼ tsp  freshly ground black pepper  1 mL
  • 1 lb  lean ground beef  500 g 


  1. In a large bowl, beat together egg and 2/3 cup (150 mL) water. Stir in bread crumbs, parsley, oregano, salt and pepper. Add beef and mix thoroughly; let stand for 3 minutes. Form into 1½-inch (4 cm) meatballs using about 2 tbsp (30 mL) meat mixture per meatball.
  2. Place meatballs on rack on baking sheet. Bake in preheated oven for 35 minutes or until no longer pink in the center. 


Canada’s choice value (per serving):
2 Meat & Alternatives, ½ Fat, 1 Extra

Makes 24 meatballs, serving size: 4 meatballs

Recipe reprinted with permission from Canada’s 250 Essential Diabetes Recipes, Sharon Zeiler, Robert Rose Inc., 2011,

Nutritional Information

Per Serving
Calories 155
Total fat 8 g
Saturated fat 3 g
Cholesterol 71 mg
Sodium 276 mg
Carbohydrates 3 g
Fiber 0 g
Protein 15 g

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