Classic Meatballs - Cuisinart FP-14BK - Elite Food Processor Instruction Booklet

A classic recipe to use for meatballs and meatloaf.
1
MEDIUM ONION
3 (85
OUNCES
QUARTERED
½ (125
CUP ML
LEAVES
2 -
SLICES DAY OLD FIRM BREAD
TORN INTO PIECES
1 (500
POUND
,
CHUCK CUT INTO
)
CM PIECES
1 (500
POUND
,
PORK CUT INTO
(2.5 )
CM PIECES
¼ (50 )
CUP ML
MILK
1½
TEASPOONS
SALT
½ (2
TEASPOON
NUTMEG
¼ (1
TEASPOON
THYME
2
LARGE EGGS
¹∕ ³ (75 )
CUP ML

CLASSIC MEATBALLS

(
ABOUT
) )
G
)
FRESH PARSLEY
,
)
G BONELESS
1- (2.5
INCH
)
G BONELESS
1-
INCH
NONFAT DRY
(7 )
ML KOSHER
)
ML GROUND
)
ML DRIED
COLD WATER
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 fi nely chopped. Add the eggs and
water and pulse until just combined; be careful not to
overprocess.
Shape the mixture into balls, 2 tablespoons (30 ml) each.
Arrange them in a single layer in a baking dish and bake at
375°F (190°C) 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
(22 x 12 x 7 cm) loaf pan and bake at 375°F (190°C) for about
90 minutes, until the top is well browned and the internal
temperature registers 160°F (71°C).
Nutritional information per serving (1 meatball):
Calories 78 (55% from fat)
|
sat. fat 2g chol. 31mg
Nutritional information per serving (11-inch (28 cm) slice
meatloaf):
Calories 376 (55% from fat)
|
sat. fat 8g chol. 151mg
| |
carb. 2g pro. 7g
| |
sod. 125mg calc. 20mg
| |
carb. 10g pro. 31g
| |
sod. 601mg calc. 95mg
ENTRÉES
| |
fat 5g
|
fi ber 0g
| |
fat 22g
|
fi ber 1g
32