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Italian Square Meatballs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)156.684
Energy (kCal)837.0782
Carbohydrates (g)8.1997
Total fats (g)18.1817
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425°F. | 2. Line a 15x10x1-inch baking pan with foil (heavy-duty is best); spray foil with non-stick spray. | 3. Beat egg in a large bowl, mix in all remaining ingredients (hands work best; I wear latex gloves). | 4. Shape the beef mixture into an 8-inch square on the foil-lined pan and cut into 36 squares; do not separate squares. | 5. (I recommend using a pizza wheel or metal dough scraper to cut the squares - you are less likely to cut through the foil and mar the pan.). | 6. Bake at 425 F for 20 to 25 minutes or until meatballs are thoroughly cooked and no longer pink in center. | 7. Cut apart meatballs (again I prefer to use a pizza wheel or metal dough scraper). | 8. Use as needed in any recipe calling for meatballs. | 9. Freezing Tip: Freeze meatballs individually first, then separate into recipe-sized portions and place in freezer containers or freezer bags; Use within 2 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 1 71.5 0.36 6.28 4.755
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    italian breadcrumb 1/4 cup seasoned 201.7338 0.0 44.8801 1.1333
    ketchup 1/4 cup 201.7338 0.0 44.8801 1.1333
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    salt 1/2 teaspoon - - - -
    beef 1 ground lean 530.4012 0.0 104.5842 12.1947
    bulk italian sausage 1/2 201.7338 0.0 44.8801 1.1333

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



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