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ENTRÉES
Makes approximately 32 meatballs
Approximate preparation time (meatballs):
10 minutes plus 25 minutes for cooking
Approximate preparation time (meatloaf):
10 minutes plus 90 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 and spices into the
work bowl; pulse 4 to 6 times and then process until
finely chopped. Add the eggs and water and pulse until
just
combined; 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 a 9 x 5 x 3-inch
loaf pan and bake at 375°F for about 90 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 (1 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
1 MEDIUM ONION (ABOUT
3 OUNCES) QUARTERED
½ CUP FRESH PARSLEY LEAVES
2 SLICES DAY-OLD FIRM BREAD,
TORN INTO PIECES
1 POUND BONELESS CHUCK,
CUT INTO 1-INCH PIECES
1 POUND BONELESS PORK,
CUT INTO 1-INCH PIECES
¼ CUP NONFAT DRY MILK
1½ TEASPOONS KOSHER SALT
½ TEASPOON GROUND
NUTMEG
¼ TEASPOON DRIED THYME
2 LARGE EGGS
¹∕
³
CUP COLD WATER
A classic recipe to use for meatballs and meatloaf.
CLASSIC MEATBALLS