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Ranch Florentine Meatballs #RSC

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.8517
Energy (kCal)2347.0579
Carbohydrates (g)55.7671
Total fats (g)193.918
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. In a large bowl combine all ingredients except olive oil. Work mixture with hands until all elements are thoroughly incorporated into one mass. | 3. Using hands, roll mixture into meatballs approximately 1.5" in diameter and place on a cookie sheet or plate. | 4. Heat olive oil in a large, oven-proof saute pan over medium high heat. Add Meatballs and cook until browned on all sides, 1 - 2 minute each side. | 5. Transfer saute pan to oven and cook another 10 minutes until meatballs are cooked through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 1 lb ground 1705.536 0.0 63.0958 159.0775
    spinach 10 ounces thawed squeezed frozen 62.3689 11.0563 6.2369 0.8505
    shallot 1 minced 115.2 26.88 4.0 0.16
    garlic clove 1 zested - - - -
    1 tablespoon - - - -
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075
    salt 1/2 teaspoon - - - -
    breadcrumb 1/2 cup - - - -
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    egg 1 beaten 71.5 0.36 6.28 4.755
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0

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



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