Meatballs - Cuisinart SFP-13 Instruction And Recipe Booklet

This recipe allows you to chop and mix all of the ingredients directly
1½
pounds beef chuck
1-
inch pieces
½
pound pork shoulder
trimmed of any excess fat
1-
cut into inch pieces
2
garlic cloves
1/2
cup fresh italian parsley
,
leaves loosely packed
1/2 ,
onion cut into
1/2 -
cup italian seasoned
breadcrumbs
1½
teaspoons kosher salt
2 ,
large eggs

MEATBALLS

in the Cuisinart
,
cut into
,
,
,
peeled
1-
inch pieces
lightly beaten
Food Processor.
®
Makes 18 meatballs
1. Put beef and pork pieces into the freezer for 30 minutes to
slightly harden. Preheat oven to 425ºF. Line two baking
sheets with aluminum foil. Reserve.
2. While meat is in freezer, insert the large chopping blade
into the large work bowl. With the food processor
running on High, drop the garlic through the small feed
tube to finely chop. Add the parsley and onion to the
bowl and pulse to roughly chop, about 5 to 6 times.
Once the 30 minutes have elapsed and the meat is firm
but not hard, add the meat to the work bowl. Add the
breadcrumbs, salt and eggs. Pulse to chop meat
and combine ingredients until meat is medium fine,
about 35 times.
3. Using a ¼-cup measuring cup, form meat mixture into
18 balls. Bake until golden brown on all sides, about 25
to 30 minutes.
4. Serve, plain or with tomato sauce.
Nutritional information per meatball:
Calories 119 (46% from fat) • carb. 3g • pro. 13g • fat 6g
sat. fat 2g • chol. 60mg • sod. 324mg • calc. 17mg • fiber 0g
MAIN COURSES & SIDES
45