A good variation to meatloaf is these tasty Ranch Meatballs! Easy to make and always a crowd pleaser, you can enjoy them in a variety of ways: as is, in a sandwich, with pasta and sauce, on top of salads, in soups, in a pita pocket with salad and tahini sauce…I could go on. I like to make 2 or 3 batches of them, and freeze them so I have something quick and delicious on hand for when I need dinner or lunch STAT.
My kids love them too, which is great for the evenings when I’m serving a dinner that they don’t like, and I need a healthy alternative for them. They are super tasty and the best part is that you get 6 meatballs for just 5 Points! The key here is using extra lean ground beef – it should be 96% lean and 4% fat – so make sure that’s the one you get if you want to keep this at just 5 Weight Watchers Points. Enjoy!
Ranch Meatballs Recipe
Ingredients
- 1 lb extra lean ground beef - 96/4
- ⅓ cup Panko breadcrumbs
- ¼ cup liquid egg substitute - like EggBeaters
- 1 tsp olive oil
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp dried dill
- 2 tsp dried parsley
- 2 tsp dried basil
- Salt and pepper to taste
Instructions
- In a large bowl combine all ingredients by hand. Shape into about 24 meatballs.
- Heat oil in a large non-stick skillet over medium-high heat.
- Place meatballs in the pan, and cook about 1-2 minutes on each side, until all sides are lightly browned.
- Reduce heat to medium-low, and pour in 1/2 cup water. Cover and cook, stirring occasionally until meatballs are cooked through, about 10-12 minutes.
4 Comments
Hi! Now that zip list is gone how do we save your recipes?
I’d suggest creating a board on Pinterest and pinning your favorite recipes to that board.
Love your recipes but why can’t I PinInterest them? Also when I try to take a screen shot of the recipe an annoying add is in the way. Great recipes but not much good if I can’t save them.
Pauline…….
Could these meatballs be oven baked? If so, time and temp please. Thanks