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Italian Veal Meatballs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)171.0972
Energy (kCal)1155.2851
Carbohydrates (g)31.2757
Total fats (g)38.4776
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare the Basil Tomato Sauce #447975 and have it cooking prior to preparing the meatballs. | 2. In a large bowl, combine all of the meatball ingredients just until mixed, do not overwork the meat. | 3. Using a small cookie scoop, scoop out the portions onto a tray, then roll the portions into even sized meatballs. | 4. Have your tomato sauce simmering on the stove, then drop in the prepared meatballs. Cook the meatballs for 20 minutes without stirring, making sure they are covered with tomato sauce. After 20 minutes, gently move the meatballs around and continue to simmer for a further 20 minutes, or until they are fully cooked. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    veal 1 1/2 ground 911.2021 9.52 147.5603 31.4841
    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
    milk 3 slices - - - -
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    salt 2 teaspoons - - - -
    black pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    oregano leaf 1/2 teaspoon dried - - - -
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    basil - - - -

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



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