There is really nothing old fashioned about this recipe. Using 95% lean ground beef or ground turkey will keep your meatballs from shrinking in size and will lower the fat content. You can also cut cholesterol by replacing the eggs with cup of egg substitute. Use these meatballs in any of your favorite pasta sauces, soups or casseroles.

3 slices Miltons Healthy Multi-Grain Bread, torn into small pieces
1/2 cup nonfat milk
2 large eggs
1/3 cup grated Parmesan cheese
1/3 cup chopped parsley
1 1/2 teaspoon minced garlic
1 teaspoon salt
2 lbs. lean ground beef or turkey

Preheat oven to 475 F. Line 2 jelly roll pans with foil. Spray lightly with cooking spray. In bowl, soak Miltons Multi-Grain Bread in milk until absorbed. Add eggs, cheese, parsley, garlic, and salt. Crumble in meat and combine with fork or hands. Do not over incorporate or meat will be tough. Shape into 24 (2 in.) balls. Place on lined pans. Place pans on racks positioned well apart. Bake 8 minutes. Turn meatballs and switch pans on racks. Bake 8 more minutes until browned and cooked though. Add to any favorite sauce and simmer on low heat.