|
The Best Meatballs
|
|
|
|
1
|
lb
|
ground beef
|
|
1/2
|
lb
|
ground veal
|
|
1/2
|
lb
|
ground pork
|
|
2
|
|
cloves garlic, minced
|
|
2
|
|
eggs
|
|
1
|
cup
|
freshly grated Romano cheese
|
|
|
1 1/2
|
Tbs
|
chopped Italian flat leaf parsley
|
|
|
|
salt and ground black pepper to taste
|
|
2
|
cups
|
stale Italian bread, crumbled
|
|
1 1/2
|
cups
|
lukewarm water
|
|
1
|
cup
|
olive oil
|
|
|
|
1
|
Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
|
|
2
|
Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold it's shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
|
|
3
|
Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
|
|
4
|
Place cooked meatballs into Marinara Sauce and cook for 15 more minutes.
|
|
|
Servings: 8
|
|
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
|
|
Nutrition Facts
|
Serving size: 1/8 of a recipe (7.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
|
|
Amount Per Serving
|
|
Calories
|
734.52
|
|
Calories From Fat (76%)
|
554.73
|
|
% Daily Value
|
|
Total Fat 62.12g
|
96%
|
|
Saturated Fat 21.1g
|
106%
|
|
Cholesterol 196.89mg
|
66%
|
|
Sodium 771.43mg
|
32%
|
|
Potassium 402.19mg
|
11%
|
|
Total Carbohydrates 2.4g
|
<1%
|
|
Fiber 0.02g
|
<1%
|
|
Sugar 0.52g
|
|
|
Protein 40.41g
|
81%
|
|
MyPoints 19.87
|
|
|
|
|
Source
Author: Geanine
|
|
