41
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 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 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)
|
carb. 2g
|
pro. 7g
|
fat 5g
|
sat. fat 2g
|
chol. 31mg
|
sod. 125mg
|
calc. 20mg
|
ber 0g
Nutritional information per serving (one 1-inch slice meatloaf):
Calories 376 (55% from fat)
|
carb. 10g
|
pro. 31g
|
fat 22g
|
sat. fat 8g
|
chol. 151mg
|
sod. 601mg
|
calc. 95mg
|
ber 1g
½ MEDIUM ONION, ABOUT
1½ OUNCES, CUT IN
QUARTERS
¼ CUP LOOSELY PACKED PARSLEY
LEAVES
1 SLICE DAY-OLD FIRM BREAD,
TORN INTO PIECES
¾ POUND BONELESS CHUCK,
CUT INTO 1-INCH PIECES
¾ POUND BONELESS PORK,
CUT INTO 1-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)
A classic recipe to use for meatballs and meatloaf.
CLASSIC MEATBALLS
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