I’m an Italian food craving fiend. The more red sauce and cheese in my humble opinion, the better. So while New York is starting to thaw out after a long winter and many of your palates are turning towards thoughts of lighter fare, the truth of the matter is I’m happy eating Italian comfort food in the hottest of summer months.
It seemed only fitting that my first ever recibee, BEE F-Factor approved. I have been cooking the F-Factor way for 7 years now (most of the time) and tipping my hat to the woman who started me on this journey only feels natural.
Tanya Zuckerbrot’s F-Factor Approved Meatballs are a family favorite and even better the next day!
Pair them with zoodles, over a high fiber pasta for your kiddos, or nestled in a pile of cauliflower rice, and you have a warm, satisfying, scratch the Italian food craving itch dinner that I would happily eat any day of the week.
Let's get cookin!
For minor tweaks to this recipe by Jule The Bee, visit @julethebee on her Instagram Highlights.
2 pounds 97% lean beef
10 GG Bran Crispbreads, pulverized in blender or food processor to fine bread crumb like consistency
½ cup high quality grated Parmesan cheese
1 large Vidalia onion, minced
1 clove garlic, minced
1 teaspoon onion powder
1 tablespoon Italian seasoning
1 large egg, lightly beaten
8 part-skim mozzarella mozzarella, cut into fifths (40 pieces total)
Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper and set aside.
In a large bowl, combine all ingredients except mozzarella cheese, mix well. BEE GENTLE! Do NOT over mix!
Using a scoop, form meatballs. Press mozzarella cube into formed meatball and roll back into a ball, making sure cheese is covered completely and a pocket is created.
Place on prepared baking sheets. Bake for 35 minutes, rotating trays half way through cook time.
Serves 10 (4 Meatballs Each)
Found on Page 206 In The F-Factor Diet Book