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2 eggs, beaten
1/2 cup parmesan cheese
2 tablespoons garlic, minced
1 teaspoon Italian Seasoning
1/4 cup parsley, chopped
2 bell pepper, sliced
1 yellow onion, sliced
1/2 tablespoon Italian Seasoning
Preheat oven to 425°F. Combine ground meat, eggs, milk, parmesan, panko, garlic, 1 teaspoon Italian Seasoning, salt, black pepper, and parsley. Shape into golf ball-sized meatballs. (Makes about 20 meatballs).
Heat Roasted Garlic Grapeseed Oil in a 12-inch cast iron skillet, or other oven safe skillet, over medium heat. Add meatballs and cook until browned on all sides. Remove from pan.
Add peppers and onion to the empty skillet. Saute for 5 minutes.
Stir in tomato sauce and remaining 1/2 tablespoon Italian Seasoning. Bring to a simmer.
Return meatballs to the skillet. Gently toss in sauce. Cover with mozzarella cheese. Bake for about 15 minutes, or until cheese is melted and meatballs are cooked through: 165°F.
Calories 480, Fat 26 grams, Saturated Fat 10 grams, Carbs 24 grams, Fiber 4 grams, Sugar 9 grams, Protein 37 grams, Cholesterol 170 milligrams, Sodium 1110 milligrams
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