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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450 degrees F. | 2. Stir together first 13 ingredients (bread crumbs to nutmeg) in a large bowl. | 3. Add the meat and mix thoroughly (I use a fork to mix, to prevent overhandling the meat). Shape meat mixture into 2-inch balls, approximately 1 1/2 oz each by weight (I like to use a #30 scoop to portion them out, then I roll them into balls by hand). | 4. Spray a shallow pan (such as a baking sheet with an edge all around) with nonstick cooking spray. Place meatballs on the prepared pan, taking care not to crowd them or let them touch). | 5. Pour the 1 cup of beef broth into the bottom of the pan (make sure bottom of pan is covered). Bake for 25 minutes, or until meatballs are cooked through. | 6. Reserve the pan juices to make the tomato sauce (recipe posted separately). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
breadcrumb	1	cup	unseasoned	-	-	-	-
parmesan cheese	3/4	cup	grated substituted	222.0	24.0	24.0	3.0
milk	1/2	cup		74.42	5.8316	3.843	3.9894
beef broth	1/2	cup	recommended	8.4	0.048	1.368	0.264
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
egg	3		beaten	214.5	1.08	18.84	14.265
oregano	2	tablespoons	dried	15.9	4.1352	0.54	0.2568
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
kosher salt	1	tablespoon		-	-	-	-
pepper	1	tablespoon	ground ground	1.86	0.4315	0.08	0.0158
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
red pepper flake	1	teaspoon	crushed cut	-	-	-	-
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499
chuck	2	lbs	ground	1269.3362	2.8107	191.5791	55.0348
beef broth	1	cup		8.4	0.048	1.368	0.264

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