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Italian Style Meatballs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)293.1676
Energy (kCal)2485.8106
Carbohydrates (g)38.5055
Total fats (g)126.5556
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients and knead together. Shape into 36-1" balls. | 2. Using a large fry pan over medium heat, brown meatballs equally on each side, about 7-8 minutes. | 3. Add to an already prepared large pot of spaghetti sauce and cook on a low simmer for 30-40 minutes. Test for doneness. | 4. If freezing a large amount, skip the last step of adding them to the sauce, and instead, bake them on a large baking sheet in a 375 F oven for 30 minutes, spaced 1/2" apart. Let cool. Drain any visible grease, cover with foil and flash freeze them in a single layer on a baking sheet. After frozen, you can then place the meatballs in a Ziploc freezer bag to store in your freezer for up to 2 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 2 1060.8024 0.0 209.1685 24.3894
    italian sausage 1/2 784.7157 1.4742 32.3185 71.0553
    egg 3 214.5 1.08 18.84 14.265
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    parsley 1 tablespoon 1.368 0.2405 0.1129 0.03
    salt 2 teaspoons - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    breadcrumb 2 cups soft - - - -
    parmesan cheese 1 cup grated 296.0 32.0 32.0 4.0
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334

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



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