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Baked Weekend Meatballs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)158.6615
Energy (kCal)2713.2345
Carbohydrates (g)9.1449
Total fats (g)221.7007
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°F. | 2. Generously spray cookie sheet with non-stick spray. I prefer using a sprayed broiling rack so the grease separates from the meatballs. | 3. Mix all ingredients; should be 'moist' but not 'sloppy' -- add a bit more breadcrumb if necessary. | 4. Form into meatballs, about inch and a half across or so | 5. Plan ahead! Slightly flatten a dozen meatballs so they don't roll away when you make sandwiches -- | 6. Place on sprayed sheet or rack close together without touching. | 7. Bake 15-20 minutes or until done through. | 8. Serve on top of pasta with favorite sauce; they are *awesome* on long rolls with sauce and mozzarella or provolone. | 9. * Note: Can substitute some/all Romano cheese for shredded Parmesan cheese. | 10. * Number of meatballs and cooking length is dependent on how big you make them. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 1 lb ground 898.1139999999999 0.0 88.0877 57.7424
    pork 1 lb ground 1705.536 0.0 63.0958 159.0775
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    egg 1 71.5 0.36 6.28 4.755
    romano cheese 3/4 cup shredded - - - -
    italian breadcrumb 1/2 cup seasoned - - - -
    thyme 1/4 teaspoon 0.20199999999999999 0.0489 0.0111 0.0034
    rosemary 1/4 teaspoon 0.2292 0.0362 0.0058 0.0103
    oregano 1/4 teaspoon 0.6625 0.1723 0.0225 0.0107
    basil 1/4 teaspoon 0.0508 0.0059 0.006999999999999999 0.0014

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



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