I usually make a double batch of these and freeze some to cook later. If there are any leftover after broiling, I pop them into the kids’ lunches. They are a great source of protein and delicious cold. A single batch makes about 42 meatballs.
1 lb. ground beef (7-10% fat) or ground turkey (white or dark OK)
2 T. finely minced onion
1 large egg
1 tsp. finely ground sea salt
3/4 c. corn flake crumbs
½ c. finely grated parmesan or very sharp cheddar cheese
2-4 T. pesto (optional)
2 T. olive oil
Spray a broiler pan with cooking spray and set aside. Preheat broiler. In a large bowl, combine all ingredients just until mixed. Roll into 1 ¼ -inch balls. (If you are going to freeze some, place those on a cookie sheet and freeze until solid. Move to an airtight container. Thaw before proceeding.)
Place meatballs on greased broiler pan. Broil 5-7 minutes or until browned and cooked through. Serve hot or cold.