31
ENTRÉES
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
®
Food Processor. Put the
onion, parsley, bread, meat, dry milk, salt and spices
into the work bowl and pulse 4 to 6 times, then process
until fi nely 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 (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 an
8½ x 4¼ x 3-inch (22 x 11 x 8 cm) loaf pan and bake at
375°F (190°C) for about 75 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)
|
carb. 2g
|
pro. 7g
|
fat 5g
|
sat. fat 2g
|
chol. 31mg
|
sod. 125mg
|
calc. 20mg
|
fi ber 0g
Nutritional information per serving (one 1-inch
(2.5 cm) slice meatloaf):
Calories 376 (55% from fat)
|
carb. 10g
|
pro. 31g
|
fat 22g
|
sat.
fat 8g
|
chol. 151mg
|
sod. 601mg
|
calc. 95mg
|
fi ber 1g
½ MEDIUM ONION, ABOUT
1½ OUNCES (43 G), CUT IN
QUARTERS
¼ CUP (50 ML) LOOSELY PACKED
PARSLEY LEAVES
1 SLICE DAY-OLD FIRM BREAD,
TORN INTO PIECES
¾ POUND (375 G) BONELESS
CHUCK, CUT INTO 1-INCH (2.5
CM) PIECES
¾ POUND (375 G) BONELESS
PORK, CUT INTO 1-INCH (2.5
CM) PIECES
2½ TABLESPOONS (40 ML) NON-
FAT DRY MILK
1 TEASPOON (5 ML) KOSHER
SALT
¾ TEASPOON (3.75 ML) GROUND
NUTMEG
¼ TEASPOON (1 ML) DRIED
THYME
1 LARGE EGG
2 TABLESPOONS (30 ML) COLD
WATER (IF NECESSARY)
A classic recipe to use for meatballs and meatloaf.
CLASSIC MEATBALLS
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