Meatballs Classic - Cuisinart FP-12 Series Instruction Booklet

ENTRÉES
41
|
1g fiber 95mg calc.
| |
22g fat 31g pro.
meatloaf): slice 1-inch
|
0g fiber 20mg calc.
| |
5g fat 7g
meatball):
160°F.
and browned well
for 375°F at
an into
until sauce tomato
bake and dish baking
each. tablespoons
not careful be reached;
pulse and water and
process then times,
spices and salt
the Put Processor.
large the into blade
cooking
(meatloaf):
cooking
(meatballs):
meatloaf.
| |
601mg sod. 151mg
| |
10g carb. fat) from
(one serving per information
| |
125mg sod. 31mg
| |
pro. 2g carb. fat) from
(1 serving per information
registers temperature
is top the until
bake and pan loaf
mixture the Pack meatloaf:
in simmer or minutes
a in layer single
2 balls, into
is consistency
eggs the Add chopped.
6 to 4 pulse and bowl
milk, dry meat, bread,
Food Cuisinart
®
chopping metal
for minutes 75
time preparation
for minutes 25
time preparation
meatballs 16 approximately
and meatballs
MEATBALLS
|
chol. 8g fat sat.
(55% 376 Calories
Nutritional
|
chol. 2g fat sat.
(55% 78 Calories
Nutritional
internal the
minutes, 75 about
3-inch x 4¼ x 8½
make To
through. cooked
25 for 375°F at
a in them Arrange
mixture the Shape
overprocess. to
desired the until
finely until
work the into
parsley, onion,
the of bowl work
large the Insert
plus minutes 10
Approximate
plus minutes 10
Approximate
Makes
for use to
CLASSIC
)
NECESSARY
WATER COLD TABLESPOONS
EGG
THYME DRIED TEASPOON
NUTMEG GROUND TEASPOON
SALT KOSHER TEASPOON
NONFAT TABLESPOONS
1-
PIECES INCH
,
PORK BONELESS
1-
PIECES INCH
,
CHUCK BONELESS
PIECES INTO
, -
BREAD FIRM OLD DAY
PARSLEY PACKED LOOSELY
QUARTERS
,
IN CUT OUNCES
,
ABOUT ONION
recipe classic A
(
IF
2
1
LARGE
¼
¾
1
MILK DRY
2½
INTO CUT
¾
POUND
INTO CUT
¾
POUND
TORN
1
SLICE
LEAVES
¼
CUP
1½
½
MEDIUM