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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Stock mix: Place all ingredients in blender or food processor and puree. | 2. In a large bowl, combine all ingredients (except olive oil) with stock and knead with both hands until mixture is uniform. | 3. Do not overmix. | 4. Put a little olive oil on hands and form mixture into approximately 2-ounce balls. | 5. Pour about half an inch of extra virgin olive oil into a straight sided, wide saute pan and heat over medium-high flame. | 6. Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once. | 7. You can also brown on a sheetpan in a 375 degree oven if you prefer. | 8. Using a slotted spoon, remove the meatballs from the oil and place them into a saucepan of marinara (they should be submerged). | 9. Simmer for 30 minutes, or until the meatballs are cooked through and tender. | 10. Serve as is, or over spaghetti. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44
onion	1/2		sweet	30.0	7.005	0.825	0.075
garlic clove	4			-	-	-	-
parsley	1/2		chopped	0.684	0.1203	0.0564	0.015
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
veal	1	lb	ground	607.4680000000001	6.3467	98.3736	20.9894
breadcrumb	1/2	cup		-	-	-	-
egg	5			357.5	1.8	31.4	23.775
parmigiano reggiano cheese	1/2	cup	grated	-	-	-	-
chili flake	2 -3	pinches		-	-	-	-
salt	2 -3	pinches		-	-	-	-
extra virgin olive oil				-	-	-	-

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