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Best Italian Meatballs

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)124.2682
Energy (kCal)1843.1928
Carbohydrates (g)3.618
Total fats (g)143.7924
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Combine the bread and milk in a small bowl, mashing occasionally with a fork, until a smooth paste forms about a few minutes. | 2. 2. Mix all meatballs ingredients, beef, pork, egg, grated Parmesan Cheeses or Parmigiano, parsley, then include the bread and milk mixture with salt and pepper in a medium bowl. | 3. 3. Lightly form, 3 tablespoons of the mixture into a round meatball, repeat with the remaining mixture to form approximately 15 meatballs. | 4. 4. Heat the vegetable oil over medium-high heat in a frying pan. Add one by one the meatballs in a single layer, and when the edge of the meatballs dipped in oil sizzles, turn around several times. This just until nicely browned on all sides, a few minutes. | 5. 5. Transfer the browned meatballs to a paper towel and set aside. Repeat, if necessary with remaining meatballs. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white bread 2 slices discarded - - - -
    milk 1/4 cup 37.21 2.9158 1.9215 1.9947
    beef 1 lb ground 898.1139999999999 0.0 88.0877 57.7424
    pork 1/2 lb ground 852.768 0.0 31.5479 79.5388
    parmigiano 1/8 cup grated - - - -
    parsley leaf 2 tablespoons minced - - - -
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    garlic clove 1 minced - - - -
    salt 1 pinch - - - -
    black pepper 1 pinch ground 0.3608 0.0919 0.0149 0.0047
    vegetable oil 1/4 - 1/2 teaspoon 0.0 0.0 0.0 0.0

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



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