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A classic recipe to use for meatballs and meatloaf .
½
medium onion
1½
ounces
quarters
¼
cup loosely packed parsley
leaves
1
-
slice day
old firm bread
torn into pieces
¾
pound boneless chuck
1-
cut into
¾
pound boneless pork
1-
cut into
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
CLASSIC mEATBALLS
,
about
,
cut in
,
,
inch pieces
,
inch pieces
)
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
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)
|
sat. fat 2g
chol. 31mg
Nutritional information per serving (one 1-inch slice meatloaf):
Calories 376 (55% from fat)
|
sat. fat 8g
chol. 151mg
Food Processor. Put the
®
|
|
carb. 2g
pro. 7g
|
|
sod. 125mg
calc. 20mg
|
|
carb. 10g
pro. 31g
|
|
sod. 601mg
calc. 95mg
ENTRÉES
|
|
fat 5g
|
fiber 0g
|
|
fat 22g
|
fiber 1g
41
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