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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 eggs 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 med i u m on ion, about
1½ oun ces , cut in
qua rters
¼ c up loos ely pac ked p ar s l e y
l e a ve s
1 s li ce day-ol d f i r m br ead,
tor n into p i e ce s
¾ pound b o ne l e s s c huc k,
cut i nto 1-inch p i ec e s
¾ pound b o ne l e s s pork,
cut i nto 1-inch p i ec e s
2½ tablesp oons nonfat
dry mi l k
1 teas poo n kos her salt
¾ teas poo n Groun d n u t m e G
¼ teas poo n dried th y m e
1 larGe eGG
2 tablesp oons col d w a t er
(if n e ce s s a ry )
A classic recipe to use for meatballs and meatloaf.
CLASSIC MEATBALLS