- 565 grams of lean ground beef (or ground chicken) - 6 slices of Melba toast - ¼ cup water - 1 egg - ½ teaspoon oregano - ½ teaspoon Italian seasoning - 1 tablespoon dried minced onions - 1½ teaspoon dried parsley flakes
1. Pour water over melba toast. 2. Mix together all ingredients and form 18 meatballs. 3. Bake in the oven at 400 degrees for 20 minutes (using 2 mini muffin tins) 4. Pour your favorite low-calorie (no sugar added) spaghetti sauce over meatballs. 5. Serve 3 meatballs per person and accompany with a side salad if desired.
Chef Tamara Dunham
Biography:Chef Tamara Dunham is a Charlotte, North Carolina native. She graduated from the Le Cordon Bleu College of Culinary Arts in Orlando, Florida. Chef Tamara Dunham is an active member of the American Culinary Federation and the Piedmont Culinary Guild. She is currently the Chef De Cuisine at The Gallery Restaurant at The prestigious Ballantyne Resort and the Owner of the Speak Easy Culinary Movement a Pop up Restaurant that is featured throughout the Southeast.
Chef Tamara Dunham received high accolades as Second Place Winner in The Annual Mac Down in OTown Macaroni and Cheese Cook Off, as well as an honorable mention in Southern Cuisine at the 2014 American Culinary Federation Student Contest. The Charleston Wine and Food Festival in addition to the Austin Food and Wine Festival is featuring Chef Dunham and her gourmet entrees in 2016.
If you'd like to book Chef Dunham for events, or special occasions, please email:email@example.com