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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a large mixing bowl- add the minced chicken or beef, the egg, cheese, parsley, garlic, salt and pepper. | 2. Add the crumbed fresh bread and milk and mix until well combined. You can use a food processor to just add the bread and milk and process until well mixed. | 3. Add the bread/milk mixture to the chicken or beef mix. Combine well. | 4. Refrigerate the meatball mixture for 30 minutes. | 5. Using damp hands, shape the meatball mixture into about 25 small balls. | 6. Fry the meatballs using a medium heat and then drain them on absorbent kitchen paper. I like to pan-fry mine. | 7. Meanwhile, heat the olive oil and cook the shallots for about 1 minute. Add the tomato puree and bring to the boil. Add the meatballs and simmer for 25-30 minutes. Stir occassionally. | 8. Serve hot with some cooked pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	500	g	ground ground	1065.0	0.65	91.65	74.15
egg	1			71.5	0.36	6.28	4.755
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
garlic clove	2		crushed	-	-	-	-
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
bread	2	slices	crumbed	-	-	-	-
salt	1	pinch		-	-	-	-
pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
shallot	3		chopped	345.6	80.64	12.0	0.48
tomato puree	700		bottled	4156.25	982.1875	180.4688	22.9688
salt				-	-	-	-

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