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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper. | 2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs. | 3. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.) | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	pound	ground	898.1139999999999	0.0	88.0877	57.7424
veal	1/2	pound	ground	303.73400000000004	3.1733	49.1868	10.4947
pork	1/2	pound	ground	852.768	0.0	31.5479	79.5388
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
egg	2			143.0	0.72	12.56	9.51
romano cheese	1	cup	grated	-	-	-	-
italian flat leaf parsley	1 1/2	tablespoons	chopped	-	-	-	-
salt black pepper	to taste		ground	-	-	-	-
italian bread	2	cups	crumbled	-	-	-	-
lukewarm water	1 1/2	cups		0.0	0.0	0.0	0.0
olive oil	1	cup		1909.44	0.0	0.0	216.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.