Classic Meatballs - Cuisinart FP-12N Series Instruction Booklet

A classic recipe to use for meatballs and meatloaf.
½
MEDIUM ONION
¼
CUP LOOSELY PACKED FRESH
ITALIAN PARSLEY
1 -
SLICE DAY OLD FIRM BREAD
TORN INTO PIECES
¾
POUND BONELESS CHUCK
1-
CUT INTO INCH PIECES
¾
POUND BONELESS PORK
1-
CUT INTO INCH PIECES
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
60
ENTRÉES

CLASSIC MEATBALLS

Makes approximately 16 meatballs
10 minutes plus 25 minutes for cooking
,
QUARTERED
10 minutes plus 75 minutes for cooking
,
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
,
meat, dry milk, salt and spices into the work bowl and pulse 4
, to 6 times, then process until finely chopped. Add the egg 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
Nutritional information per serving (one 1-inch slice meatloaf):
Calories 376 (55% from fat)
sat. fat 8g
Approximate preparation time (meatballs):
Approximate preparation time (meatloaf):
Food Processor. Put the onion, parsley, bread,
®
| |
chol. 31mg sod. 125mg
| |
chol. 151mg
| | |
carb. 2g pro. 7g fat 5g
|
calc. 20mg
| |
carb. 10g pro. 31g
|
sod. 601mg calc. 95mg
|
|
fiber 0g
| |
fat 22g
|
fiber 1g