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60
ENTRÉES
Makes approximately 16 meatballs
Approximate preparation time (meatballs):
10 minutes plus 25 minutes for cooking
Approximate preparation time (meatloaf):
10 minutes plus 75 minutes for cooking
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Put the onion, parsley, bread,
meat, dry milk, salt and spices into the work bowl and pulse 4
to 6 times, then process until finely chopped. Add the egg and
water and pulse until the desired consistency is reached; be
careful not to overprocess.
Shape the mixture into balls, 2 tablespoons each. Arrange
them in a single layer in a baking dish and bake at 375°F for 25
minutes or simmer in tomato sauce until cooked through.
To make meatloaf: Pack the mixture into an 8½ x 4¼ x 3-inch
loaf pan and bake at 375°F for about 75 minutes, until the top
is well browned and the internal temperature registers 160°F.
Nutritional information per serving (1 meatball):
Calories 78 (55% from fat)
|
carb. 2g
|
pro. 7g
|
fat 5g
|
sat. fat 2g
|
chol. 31mg
|
sod. 125mg
|
calc. 20mg
|
fiber 0g
Nutritional information per serving (one 1-inch slice meatloaf):
Calories 376 (55% from fat)
|
carb. 10g
|
pro. 31g
|
fat 22g
|
sat. fat 8g
|
chol. 151mg
|
sod. 601mg
|
calc. 95mg
|
fiber 1g
½ MEDIUM ONION, QUARTERED
¼ CUP LOOSELY PACKED FRESH
ITALIAN PARSLEY
1 SLICE DAY-OLD FIRM BREAD,
TORN INTO PIECES
¾ POUND BONELESS CHUCK,
CUT INTO 1-INCH PIECES
¾ POUND BONELESS PORK,
CUT INTO 1-INCH PIECES
2½ TABLESPOONS NONFAT DRY
MILK
1 TEASPOON KOSHER SALT
¾ TEASPOON GROUND NUTMEG
¼ TEASPOON DRIED THYME
1 LARGE EGG
2 TABLESPOONS COLD WATER
(IF NECESSARY)
A classic recipe to use for meatballs and meatloaf.
CLASSIC MEATBALLS
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