Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim away the bread crust, put the milk and bread in a small saucepan and turn on the heat to low. When the bread has soaked up all the milk, mash it to a pulp with a fork. Remove from heat and allow to cool completely. | 2. Into a bowl put the chopped meat, onion, parsley, the egg, the tablespoon of olive oil, the grated Parmesan, a tiny grating of nutmeg (or marjoram) - about 1/8 teaspoon - the bread and milk mush, salt, and several grindings of black pepper. Gently knead the mixture with your hands without squeezing it. When all the ingredients are evenly combined, shape it gently and without squeezing into balls about 1 inch in diameter. Roll the balls lightly in the bread crumbs. | 3. Choose a saute pan that can subsequently accommodate all the meatballs in a single layer. (or cook them in two batches) Pour in enough vegetable oil to come 1/4 inch up the sides. Turn on the heat to medium high and when the oil is hot, slip in the meatballs. Sliding them in with a spatula will avoid splashing hot oil out of the pan. Brown the meatballs on all sides, turning them carefully so they won't break up. | 4. Once the meatballs are browned, turn off the heat, tip the pan, and, with a spoon, remove as much of the fat that you can. Turn the heat to medium, add the chopped tomatoes with their juice, 1/4 teaspoon of salt, and carefully roll the meatballs over once or twice so that they are moistened by the sauce but don't break up. Cover the skillet and cook until the sauce has thickened, about 25 minutes. While they are cooking, turn the meatballs over from time to time and check for salt. | 5. NOTE: the meatballs may be prepared ahead of time and refrigerated for several days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bread italian	1	slice		-	-	-	-
milk	1/3	cup		49.6133	3.8877	2.562	2.6596
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
onion	1	tablespoon	chopped	4.0	0.934	0.11	0.01
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
egg	1			71.5	0.36	6.28	4.755
extra virgin olive oil	1	tablespoon		-	-	-	-
parmigiano reggiano cheese	3	tablespoons	grated	-	-	-	-
nutmeg	1/8	teaspoon		1.4438	0.1355	0.0161	0.0999
salt				-	-	-	-
black pepper			ground	-	-	-	-
breadcrumb			unflavored	-	-	-	-
vegetable oil				-	-	-	-
italian tomato	1	cup	canned cut	-	-	-	-

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