Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small saucepan add the squeezed bread cook it until creamy adding a little bit of the milk at the time, it should be about 1/3 cup. | 2. Let it cool. | 3. In a bowl combine the meat with the parmesan, the parsley, the garlic, the salt, the bread mixture and lastly the egg. | 4. Take a heaping tablespoon of the meat at a time and roll it into a ball and then flatten it down a bit. | 5. Continue until the meat is finished, approximately 20 meatballs. | 6. Dip the meatballs, into the beaten egg (the remaining egg) and then coat them with the bread crumbs. | 7. Heat a 1/2 inch olive oil in a large nonstick skillet. | 8. Cook the meatballs on both sides a few at a time until golden brown. | 9. Remove the meatballs and set them on paper towel to absorb the excess oil, sprinkle them with salt and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
bread	1	slice		-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
garlic clove	1		crushed	-	-	-	-
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
egg	2			143.0	0.72	12.56	9.51
breadcrumb	1	cup	unseasoned	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
olive oil				-	-	-	-

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