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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a shallow bowl, soak the bread cubes in water to cover for a minute or two. | 2. Drain the bread cubes and squeeze with your fingers to press out the excess moisture (make sure you do this well). | 3. In a large bowl, combine the bread cubes, beef, eggs, garlic, pecorino, parsley, toasted pine nuts, salt and pepper, and mix with your hands to incorporate. | 4. With wet hands, form the mixture into 12-15 meatballs, each smaller than a tennis ball, but larer than a golf ball. | 5. In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking. | 6. Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes. | 7. Add the tomato sauce and reduce the heat to a simmer. | 8. Cook all the meatballs for 30 minutes. | 9. Set aside and allow to cool; save the sauce for another use. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread	3	cups	cut old	5436.6	0.0	0.0	615.0
beef	1 1/4		ground	1122.6425	0.0	110.1097	72.178
egg	3		beaten	214.5	1.08	18.84	14.265
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
pecorino cheese	3/4	cup	grated	-	-	-	-
italian parsley	1/4	cup	chopped	-	-	-	-
pine nut	1/4	cup	baked	227.1375	4.4145	4.6204	23.0749
kosher salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
extra virgin olive oil	1/4	cup		-	-	-	-
tomato sauce	2 1/2	cups		-	-	-	-

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