1/3cupItalian bread crumbswe used gluten-free, but any Italian flavored breadcrumbs will be fine
1/2cuplow fat milk
1pound93% lean ground beefcould also use ground pork, ground turkey, or a mixture of several ground meats
1/3cupParmesan cheesegrated (the real cheese, not the powdery stuff in the can)
1 1/2teaspoonkosher saltif using table salt, reduce to 1 teaspoon
3clovesgarlicuse larger cloves if possible or increase to 4-5 cloves if they are small
1/2cupItalian parselyroughly chopped
spaghetti sauceuse the brand with the least amount of added sugar
Preheat oven to 350.
Whisk together the bread crumbs and milk until the mixture is like a slurry.
Combine the beef with the egg, Parmesan, salt, pepper, garlic, parsley, and bread crumb mixture in a large bowl until well blended.
Use a small scoop to form 18 golf ball size meatballs. Place meatballs on a baking sheet with a rim around the edge (to catch any fluid that comes out during baking).
Bake the meatballs for 25 minutes or until the centers are no longer pink.
Arrange meatballs on a plate, pour 1/2 cup of sauce overtop, and sprinkle with mozzarella cheese.
For my bariatric serving, I ate 5 meatballs with 1/2 cup low sugar sauce and 1/2 oz of mozzarella cheese. I also had cauliflower on the side.If you use a small scoop as I have recommended, the meatballs will be about 1 oz each. We ate them with Portobello, Kale, and Sausage spaghetti sauce and cauliflower on the side, but I think they would even better with spaghetti or zucchini noodles (made with a spiralizer).I also recommend you bake the meatballs on a baking sheet with a rim, to catch any juices that come out of the beef during cooking.