Mini High Protein Meatballs with Ground Lupin Bean

Ingredients

• 1 tablespoon + 2 teaspoons olive oil, divided
• 1 small onion, finely diced
• 1 pound lean ground beef, organic (85% lean / 15% fat)
• 1 egg
• ½ cup Carrington Farms ground lupin beans
• ¼ cup Pecorino Romano grated cheese, grated or Parmesan cheese
• ¼ teaspoon ground pepper
• 1 teaspoon garlic powder
• ¼ teaspoon sea salt
• ½ cup chopped parsley
• ½ teaspoon basil
• ½ teaspoon oregano
• 3 tablespoons tomato paste, no salt added
• 1 tablespoon parsley, chopped (optional)
• 1 - 2 (24 ounces) jars of your favorite sauce (optional)

Directions

1. Heat 2 teaspoons olive oil over medium heat in a large skillet. Add onions and sauté for 5 minutes, or until translucent. Remove from heat and set aside.
2. In a large bowl combine ground beef, egg, Carrington Farms ground lupin bean, Pecorino Romano grated cheese, ground pepper, garlic powder, sea salt, parsley, basil, oregano, tomato paste, and sautéed onions. Mix well. Gently shape with hands, 1 inch diameter balls to make 34 meatballs.
3. Heat 1 tablespoon olive oil in same skillet over medium-high heat. Add meatballs and sauté for 10 minutes, flipping as each side browns. Meatballs are done when they reach an internal temperature of 165° F. Remove the meatballs from the pan with a slotted spoon. Serve plain or add them to your favorite sauce.
4. (optional step) In a medium size saucepan, add your favorite tomato sauce and warm over medium heat. Add the meatballs to the sauce and heat for 10 minutes.
5. Sprinkle with chopped parsley and serve.

Notes:

1. Make a double batch and freeze for future meals! Place extra meatballs on a baking sheet and freeze uncovered for 1 hour. Remove meatballs from baking sheet and and place in freezer safe container or freezer bag, freeze for up to 2 months.
2. Make this recipe even faster! Skip the step to sauté the onions. If you have the time, sautéed onions will add a mild sweetness, but without this step they’ll still taste great.
3. The meatballs could be baked in the oven, too! Place meatballs on a sheet pan lined with unbleached parchment paper. Bake meatballs at 400° F for 25 minutes turning once, halfway through, to brown both sides. Meatballs are done with an internal temperature of 165°F. Enjoy plain or add them to your favorite sauce.

Nutrient Analysis: Serving size: 1 meatball, Calories: 50 calories, Fat: 3 grams, Saturated fat: 1 grams, Carbohydrates: 15 grams, Sugar: 0.5 gram, Sodium: 45 milligrams, Fiber: 1 grams, Protein: 4 gram, Cholesterol: 15 milligrams

Nutrient Analysis: Serving size: 5 meatballs, Calories: 250 calories, Fat: 12.5 grams, Saturated fat: 5 grams, Carbohydrates: 75 grams, Sugar: 2.5 grams, Sodium: 225 milligrams, Fiber: 5 grams, Protein: 20 gram, Cholesterol: 75 milligrams