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Meatball and Polenta Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.1582
Energy (kCal)151.2869
Carbohydrates (g)16.7476
Total fats (g)2.0151
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the polenta into 12 slices, making each sliice about 1/2-inch thick. Line bottom of a 9"x13" baking dish with polenta slices. | 2. Place the frozen meatballs on the polenta. | 3. In a bowl, combine soup, water, mushrooms, seasoning, garlic powder and pepper. Pour over the meatballs. | 4. Bake, uncovered, in preheated oven 45 minutes. Sprinkle with cheesel Let stand 5 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    polenta 1 package refrigerated prepared - - - -
    italian meatball 1 package precooked - - - -
    golden mushroom soup 1 can condensed - - - -
    water 3/4 cup 0.0 0.0 0.0 0.0
    mushroom 1 jar sliced drained - - - -
    italian seasoning 1 teaspoon crushed - - - -
    garlic powder 1/4 teaspoon 2.5653 0.5637 0.1283 0.0057
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    parmesan cheese 1/2 cup shredded 148.0 16.0 16.0 2.0

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



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