Serves: 8
Total Calories: 173

1 pound ground beef
1 cup bread crumbs
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce

Combine all ingredients. Shape mixture by level tablespoonfuls into 1-inch meatballs. Arrange in single layer in large unheated skillet. Set over medium heat brown, loosening and turning with spatula as necessary. Makes 40 meatballs or enough for 6 to 8 servings.

Variation
Make-Ahead Meatballs: In large mixing bowl prepare 4 times the recipe to make 160 meatballs. Arrange in single layer in large dripper pan. Bake at 400 degrees F. for 12 to 15 minutes, loosening and turning with spatula once or twice, until nicely browned. To freeze, arrange meatballs on large cookie sheet freeze for 30 to 60 minutes. Divide into meal-size portions store in freezer containers (1 pound browned meatballs will fill 1 1/2-pint freezer container) or in heavy plastic bags seal tightly. To thaw, place in refrigerator for 24 hours. Use in Meatballs and Gravy on Colcannon and Sweet and Sour Meatballs.

Nutritional Facts:

Serves: 8
Total Calories: 173
Calories from Fat: 35

More Recipes from the Managing Your Meals Cookbook:
Beef Rouladin
Beef Tacos
Cheesy Chilada Casserole
Corned Beef Hash
Greek Cabbage Casserole
Ground Beef Fricassee
Hamburger Scramble
Haystacks
Meat Loaf
Meatballs and Gravy on Colcannon
Picante Sauce
Pizza Hamburger
Porcupine Meatballs
Pot Roast of Beef with Vegetables
Quick Meatballs
Roast Beef and Yorkshire Pudding
Sauerbraten
Spaghetti Squash, Italian Style
Spanish Beef and Rice
Stuffed Green Peppers
Sweet and Sour Meatballs
Taco Sauce
Teriyaki Steak