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  • thelosogal

Low Sodium Meatballs

I apologize for the gap in posting. Summer has really gone flying past me and I am really trying to get out there. Also, having a full time and part time job has taken up some of my time. I'm also really involved with my local roller derby team. So I really thank you for your patience, understanding and kindness. I know, I usually like to keep intros short and sweet so you don't have to scroll to find the recipe. I hate that!

Back to meatballs - These are so easy and so full of flavor. I love serving these drenched in marinara on a homemade hoagie bun.

This makes 4 servings with about 115 mg of sodium per serving.

Small square bowl with 4 meatballs on a blue Mediterranean tile countertop


  • 1 lbs. 80% ground beef

  • 2 eggs

  • 1 small yellow onion, finely diced

  • 4 cloves garlic, minced

  • 1/2 cup panko bread crumbs

  • 1/2 cup water

  • 1 tsp dried oregano

  • 1/2 tsp garlic powder

  • 1/2 tsp dried basil

  • 1 tablespoon dried parsley

  • *Optional, but yummy* 1 tsp mushroom umami powder


  1. Preheat oven to 400F

  2. In a medium bowl, stir together panko bread crumbs and water. Let sit 10 minutes.

  3. Add remaining ingredients to the bowl and combine using your hands. Mix until just combined, you don't want to over work it.

  4. Wet down your hands to prevent sticking and divide into 12 equal portions, roll into balls and place evenly on a rimmed baking sheet.

  5. Bake for 20 minutes, check temperature with a meat thermometer to reach 160F.


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