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Low Sodium Italian Meatballs

A quick and easy low sodium meatballs recipe that can be whipped up in a short 25 minutes. Make sure to make a double recipe of these tasty low sodium meatballs and freeze for future meals.

low sodium italian meatballs
Cukebook

Low Sodium Italian Meatball Recipe

5 from 2 votes
Sodium 135 mg
Potassium 442 mg
Phosphorus 279 mg
Protein 27 g
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
A quick and easy low sodium meatballs recipe that can be whipped up in a short 25 minutes. If you prefer poultry, you can always substitute the ground beef for ground chicken or turkey and make something just as special. Sometimes less is more, which is on display in this low sodium meatball recipe.

If you're been following a low sodium diet for some time now, then you understand the importance of prepping things in advance. This is why I highly recommend doubling, or even tripling this recipe and freezing these low sodium meatballs for later. They hold really well frozen and can be pulled out and popped into a hot marinara sauce or oven for an easy dinner.

Course Dinner
Cuisine Italian
Servings 6 meatballs
Calories 202 kcal

Equipment

  • Large mixing bowl
  • Baking sheet

Ingredients 

  • 1.5 lb 100% Grass-fed beef
  • 2 Eggs, beaten
  • 3 tbsp Low sodium parmesan cheese
  • 1/2 tbsp Garlic Powder
  • 1 tsp Oregano, dried
  • 1/2 cup Onions
  • 1/2 tsp Ground black peppercorns
  • 1/2 tbsp Olive oil

Instructions 

  • Preheat oven to 375°.
  • Combine all ingredients in a large bowl and mix together.
  • Roll into 1″ balls and place on a baking sheet.
  • Bake for 10 to 15 minutes, until meatballs are cooked through.
  • To serve, place meatballs in a warming dish or crockpot on a low heat setting. Serve with red sauce on the side.

Notes

This recipe was provided by NW Kidney

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