Tiny Beef Meatballs Skewered with Fresh Arugula & Fresh Mozzarella Bocconcini

(Makes about 40 meatballs. Photo is missing Arugula and substituted sun dried tomatoes with grape tomatoes)

• 1lb. ground beef
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon dried oregano
• 0.25 cup freshly grated Parmesan Cheese
• 3 tablespoons bread crumbs
• 1 teaspoon salt
• 0.50 teaspoon freshly ground black pepper
• 40 fresh arugula leaves, washed & dried
• 20 fresh mozzarella bocconcini, each cut in half
• 40 sun-dried tomatoes halves (use the type soaked in oil)

1. Preheat oven to 375 degrees. Mix beef, garlic, egg, oregano, cheese, bread crumbs, salt & pepper in bowl until well combined. Make meatballs using about a half tablespoon mixture for each. Line baking tray with foil & spray lightly with cooking spray. Place meatballs on tray as you make them, and then bake about 20-25 minutes, until no pink is left. Cool Meatballs slightly.
2. Skewer each meatball with toothpick. Wrap bocconcini half with arugula and skewer that, and finish with piece of sun-dried tomato.

(source of recipe: floridatable.com)