Entrées; Classic Meatballs - Cuisinart FP-12 - Elite Food Processor Instruction Booklet

A classic recipe to use for meatballs and meatloaf.
½
MEDIUM ONION
1½ (43
OUNCES
QUARTERS
¼ (50 )
CUP ML LOOSELY PACKED
PARSLEY LEAVES
1 -
SLICE DAY OLD FIRM BREAD
TORN INTO PIECES
¾ (375
POUND
,
CHUCK CUT INTO
)
CM PIECES
¾ (375
POUND
,
PORK CUT INTO
)
CM PIECES
2½
TABLESPOONS
FAT DRY MILK
1 (5
TEASPOON
SALT
¾ (3.75
TEASPOON
NUTMEG
¼ (1
TEASPOON
THYME
1
LARGE EGG
2
TABLESPOONS
(
WATER IF NECESSARY
31 ENTRÉES

CLASSIC MEATBALLS

Makes approximately 16 meatballs
10 minutes plus 25 minutes for cooking
,
ABOUT
),
G CUT IN
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
)
G BONELESS
into the work bowl and pulse 4 to 6 times, then process
1- (2.5
INCH
until fi nely chopped. Add the eggs and water and pulse
until the desired consistency is reached; be careful not
)
G BONELESS
to overprocess.
1- (2.5
INCH
Shape the mixture into balls, 2 tablespoons (30 ml)
(40 ) -
ML NON
each. Arrange them in a single layer in a baking dish
and bake at 375°F (190°C) for 25 minutes or simmer in
)
ML KOSHER
tomato sauce until cooked through.
)
ML GROUND
To make meatloaf: Pack the mixture into an
8½ x 4¼ x 3-inch (22 x 11 x 8 cm) loaf pan and bake at
)
ML DRIED
375°F (190°C) for about 75 minutes, until the top is well
browned and the internal temperature registers 160°F
(30 ) (71°C).
ML COLD
)
Nutritional information per serving (1 meatball):
Calories 78 (55% from fat)
sat. fat 2g
Nutritional information per serving (one 1-inch
(2.5 cm) slice meatloaf):
Calories 376 (55% from fat)
fat 8g
Approximate preparation time (meatballs):
Approximate preparation time (meatloaf):
|
| |
chol. 31mg sod. 125mg
| |
chol. 151mg sod. 601mg
® Food Processor. Put the
| |
carb. 2g pro. 7g fat 5g
| |
calc. 20mg
| | |
carb. 10g pro. 31g fat 22g
| |
calc. 95mg fi ber 1g
|
fi ber 0g
|
sat.