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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. (Add 1/4 cup of red wine to the mixture 3-4 days ahead of the cooking time if you want.). | 2. The first step is to gently mix all the ingredients, except olive oil, together in a large bowl. Now coat your palms with a thin layer of oil. Divide the mixture into about 16 portions, or lesser, if you desire bigger meatballs. | 3. Take a single portion of the mixture and lightly roll it between your palms to form a ball. Repeat this with all the portions of the meat mixture. | 4. Heat the olive oil over medium heat, in a pot. Once the oil is slightly heated, gently slide in 3 to 4 meatballs at a time. Once they have browned well on one side, carefully turn them over. They are ready once they are brown all over. Take them out and repeat this process with the next batch. | 5. You may use them instantly, or refrigerate them for later use. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kraft parmesan cheese	1/2	cup	Grated	-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
garlic clove	2		crushed	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
egg	2			143.0	0.72	12.56	9.51
beef	2	lbs	ground	1796.2279	0.0	176.1755	115.4848
breadcrumb	1	cup		-	-	-	-

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