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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. MINCE 2 tablespoons fresh basil leaves, 1 tablespoon fresh oregano and 1 tablespoons fresh Italian parsley leaves; SET aside; GRATE 1/2 cup stale or frozen sourdough breadcrumbs in a food processor or sing a hand-held grater; SET aside; GRATE (don't shred) 1/3 cup parmigiano reggiano cheese (plus more for garnish if desired) and set aside. | 2. PROCESS 1/2 small peeled sweet onion, approximately 1/4 red or green bell pepper, and 2-3 cloves of garlic in a food processor until minced; SAUTE mixture in one tablespoon olive oil over medium heat only until softened; ADD 2 tablespoons minced fresh basil leaves, 1 tablespoon minced fresh oregano leaves, 1 tablespoons minced fresh parsley leaves and 1/2 teaspoon fine sea salt; SAUTE until herbs are softened; REMOVE from heat and add sauteed vegetables into a large bowl. | 3. SPRINKLE the 1/2 cup grated breadcrumbs over sauteed vegetables; BREAK up 1 lb. fresh ground meat over breadcrumbs without mixing; ADD 1/2 cup ricotta cheese over meat without mixing. | 4. BEAT one egg in a small bowl with 1/2 teaspoon freshly ground black pepper, remaining 1/2 teaspoon fine sea salt, 1/4 teaspoon fresh lemon zest, 1/8 teaspoon red pepper flakes, 1 pinch ground allspice and 1 pinch freshly grated nutmeg; POUR mixture over ingredients in bowl without mixing. | 5. SPRINKLE 1/3 cup freshly grated parmigiano reggiano cheese over remaining ingredients. | 6. MIX meatball mixture thoroughly using hands. | 7. ROLL into 1 1/2 - 2 inch meatballs. | 8. FRY METHOD: Fry meatballs in a large skillet, between medium-low and medium heat in 1-2 tablespoons olive oil (or fry between 275 F - 300 F in an electric wok or electric skillet), alternately turning and covering until browned/steamed and meat is just cooked until done, yet moist. | 9. STEAM METHOD: Heat a large saucepan filled halfway with marinara sauce over medium heat. Add raw meatballs, then 1/2 cup water. Cook until slightly browned on bottom, then turn meatballs using a slotted spoon. Add a little more water and continue cooking until done. Re-season sauce if necessary just to keep meatballs in before adding to spaghetti, or a meatball sandwich. Top with chopped parsley, a little olive oil, fresh ground pepper and a sprinkle of freshly grated parmigiano reggiano cheese. | 10. SERVE and say, "MAMMA MIA!"! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
meat	1	lb	ground	517.104	0.0	101.5157	9.2081
sourdough breadcrumb	1/2	cup	grated	-	-	-	-
ricotta cheese	1/2	cup		215.76	3.7696	13.9624	16.0952
parmigiano reggiano cheese	1/3	cup	grated	-	-	-	-
onion	1/3	cup	minced sweet	21.3333	4.9813	0.5867	0.0533
green bell pepper	1/4	cup	minced	-	-	-	-
basil leaf	2	tablespoons	minced	-	-	-	-
oregano leaf	1	tablespoon	minced	-	-	-	-
italian parsley	1	tablespoon	minced	-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
egg	1	beaten		-	-	-	-
fine sea salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
lemon zest	1/4	teaspoon	grated	-	-	-	-
red pepper flake	1/8	teaspoon		-	-	-	-
allspice	1	pinch	ground	0.3123	0.0856	0.0072	0.0103
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499
olive oil				-	-	-	-
marinara sauce				-	-	-	-

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