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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Crumble the beef into a large bowl. | 2. Mix in the grated Parmesan, bread crumbs, parsley flakes, garlic powder, onion powder, salt and pepper. | 3. Mix in eggs, one at a time. If your eggs are jumbo, you probably only need 3 eggs. If they are smaller, you'll want 4 eggs. | 4. Add about 1/4 cup milk to help moisture. Use a little more or less as needed. You want the meat to be able to stick together when you form balls, but it shouldn't be so wet it is mushy. | 5. Lightly grease 2 9*12 baking dishes. | 6. Form meat mixture into balls. As mentioned in my intro, I use a medium size cookie scoop, so that I have uniform size. If you use a scoop, make sure to press the meat in tightly. You don't want a loosely packed meatball, or it will fall apart. | 7. Bake the meatballs at 375 F for 15 minutes. Turn the meatballs (I use a fork), and then bake for another 15 minutes. | 8. To further reduce any latent grease, I put them on absorbent paper towels for a few minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	2	lbs	ground	1796.2279	0.0	176.1755	115.4848
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
breadcrumb	2	cups		-	-	-	-
egg	3 -4			0.0	0.0	0.0	0.0
parsley flake	1/4	cup	dried	-	-	-	-
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
onion powder	1/2	teaspoon		4.092	0.9494	0.1249	0.0125
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
salt pepper				-	-	-	-

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