RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	51.6573
Energy (kCal)	546.4197
Carbohydrates (g)	3.4332
Total fats (g)	34.6686
Fatty acids, total saturated 20:0 (g)	0.0446
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2092
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	1.4078
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1212
Fatty acids, total saturated 4:0 (g)	0.0249
Fatty acids, total trans (g)	1.7222
Riboflavin (mg)	0.6344
Tocopherol, beta (mg)	0.0050
Lactose (g)	1.5403
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0398
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0045
Fatty acids, total saturated 18:0 (g)	5.0116
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4937
Proline (g)	0.3840
Fatty acids, total polyunsaturated 18:1 t (g)	1.4063
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1875
Adjusted Protein (g)	0.0000
Cystine (g)	0.1468
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	49.0841
Copper, Cu (mg)	0.2052
Maltose (g)	0.0000
Zinc, Zn (mg)	11.1504
Total lipid (fat) (g)	34.6686
Vitamin K (phylloquinone) (g)	34.8438
Cholesterol (mg)	329.6638
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1801
Menaquinone-4 (g)	0.3050
Phytosterols (mg)	0.7480
Folate, total (g)	42.3470
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	482.6112
Energy (kcal)	546.4197
Fatty acids, total saturated 16:1 undifferentiated (g)	0.8881
Fatty acids, total saturated 14:1 (g)	0.1714
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2184
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0023
Sugars, total (g)	1.7829
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0349
Vitamin C, total ascorbic acid (mg)	2.5456
Lutein + zeaxanthin (g)	359.7695
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5085
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	55.2680
Fatty acids, total saturated 16:0 (g)	7.6047
Carbohydrate, by difference (g)	3.4332
Vitamin D (IU)	41.6100
Fructose (g)	0.0061
Fluoride, F (g)	0.7466
Aspartic acid (g)	0.7899
Tyrosine (g)	0.3093
Potassium, K (mg)	801.3610
Fatty acids, total saturated 12:0 (g)	0.0444
Vitamin A, RAE (g)	102.1842
Serine (g)	0.5563
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4032
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0092
Fatty acids, total saturated 14:0 (g)	0.8901
Histidine (g)	0.1897
Isoleucine (g)	0.3959
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.2532
Niacin (mg)	11.0355
Water (g)	219.0412
Fatty acids, total saturated 8:0 (g)	0.0278
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0116
Carotene, beta (g)	99.9435
Sodium, Na (mg)	240.4456
Iron, Fe (mg)	5.6585
Energy (kJ)	2285.8441
Ash (g)	4.7351
Caffeine (mg)	0.0000
Glycine (g)	0.2483
Fatty acids, total trans-polyenoic (g)	0.3144
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	1.7887
Fatty acids, total polyunsaturated (g)	2.2325
Vitamin E (alpha-tocopherol) (mg)	1.3708
Sucrose (g)	0.0319
Vitamin B-6 (mg)	0.9301
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0230
Vitamin D (D2 + D3) (g)	1.0305
Vitamin D3 (cholecalciferol) (g)	1.0305
Lysine (g)	0.5532
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0147
Fatty acids, total trans-polyenoic 15:1 (g)	0.0045
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	2.2137
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.1809
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1540
Folate, food (g)	42.3470
Fatty acids, total saturated 20:1 (g)	0.0475
Fatty acids, total monounsaturated (g)	12.9745
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.1760
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.3444
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	305.4767
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	14.2458
Vitamin B-12 (g)	5.0501
Calcium, Ca (mg)	96.0743
Fatty acids, total saturated 10:0 (g)	0.0374
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4148
Glutamic acid (g)	1.1219
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	93.7250
Leucine (g)	0.6552
Folate, DFE (g)	42.3470
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.3144
Fiber, total dietary (g)	0.3477
Tryptophan (g)	0.0988
Threonine (g)	0.3284
Fatty acids, total polyunsaturated 18:1 c (g)	10.1996
Manganese, Mn (mg)	0.1294
Protein (g)	51.6573
Cryptoxanthin, beta (g)	4.6438
Fatty acids, total saturated 18:1 undifferentiated (g)	11.8591
Betaine (mg)	18.6225
Phosphorus, P (mg)	529.9413
Tocopherol, gamma (mg)	0.2978

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Mix all ingredients in a large bowl by hand (bare hands yield best results, but be sure to wash hands thoroughly before and after handling raw meat). | 2. Roll meatballs in the size of golf balls — you can make smaller meat balls but you will need to adjust cooking time accordingly. | 3. Drop raw meatballs into large pot (stock pots work well) full of sauce, it should be about one jar of your favorite sauce. | 4. Simmer for 3 hours. | 5. Either store, in the fridge or freezer your meat balls for later mac and cheese use. Or start cooking your box of mac and cheese in the last 20 minutes of simmering your meat balls. | 6. Top your mac and cheese with as many meatballs as you want, you may have leftovers depending on how many you use. | 7. Great some fresh parmesan cheese on top, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1/2	lb	ground	449.05699999999996	0.0	44.0439	28.8712
egg	1			71.5	0.36	6.28	4.755
milk	1/8	cup		18.605	1.4579	0.9608	0.9974
breadcrumb	1/4	cup		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
parsley	1/2	tablespoon		0.684	0.1203	0.0564	0.015
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
pasta sauce	1	jar		-	-	-	-
white cheddar cheese	1	box	cheese	-	-	-	-

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

Cooking in progress....

Meatball Mac & Cheese