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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pulse the bread into crumbs in a food processor. | 2. In a small bowl, toss the bread crumbs with 1/3 cup cold milk to rehydrate. | 3. In a large bowl, combine bread crumbs, pork, veal, beef, Parmesan cheese, parsley, salt, onion, garlic and egg; mix until combined. | 4. Season mixture with pepper. | 5. Gently form meat mixture into about 18 to 25 slightly larger than golf ball sized balls. | 6. Refrigerate for at least 1 hour or up to 24 hours. | 7. Heat the oil in a large, nonstick skillet over medium-high heat. | 8. Add the meatballs and cook, turning occasionally, until well-browned on all sides. | 9. Cook meatballs for another 15 to 25 minutes in your favorite marinara sauce. | 10. These meatballs can be frozen up to 6 weeks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bread	2	slices		-	-	-	-
milk	1/3	cup		49.6133	3.8877	2.562	2.6596
pork	1/2	lb	ground	852.768	0.0	31.5479	79.5388
veal	1/2	lb	ground	303.73400000000004	3.1733	49.1868	10.4947
beef	1/2	lb	ground	449.05699999999996	0.0	44.0439	28.8712
parmesan cheese	1/2	cup	grated	37.0	4.0	4.0	0.5
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
flat leaf parsley	1/4	cup	chopped	-	-	-	-
salt	2	teaspoons		-	-	-	-
onion	1/2		grated chopped	22.0	5.1370000000000005	0.605	0.055
garlic clove	2		minced pressed	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
black pepper			ground	-	-	-	-
olive oil	1/4	cup	divided	477.36	0.0	0.0	54.0

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