50
MAIN COURSES & SIDES
MEATBALLS
This recipe allows you to chop and mix all of the ingredients directly
in the Cuisinart
®
food processor.
Makes 18 meatballs
1. Put beef and pork pieces into the freezer for 30 minutes to
slightly harden. Preheat oven to 425º F. Line two baking
sheets with aluminum foil. Reserve.
2. While meat is in freezer, insert the large chopping blade
into the large work bowl. With the food processor
running on High, drop the garlic through the small feed
tube to finely chop. Add the parsley and onion to the
bowl and pulse to roughly chop, about 5 to 6 times.
Once the 30 minutes have elapsed and the meat is firm
but not hard, add the meat to the work bowl. Add the
breadcrumbs, salt and eggs. Pulse to chop meat
and combine ingredients until meat is medium fine,
about 35 times.
3. Using a ¼ cup measuring cup, form meat mixture into
balls. Bake until golden brown on all sides, about 25 to
30 minutes.
4. Serve, plain or with tomato sauce.
Nutritional information per meatball:
Calories 119 (46% from fat) • carb. 3g • pro. 13g • fat 6g
sat. fat 2g • chol. 60mg • sod. 324mg • calc. 17mg • fiber 0g
1½ pounds beef chuck, cut into
1-inch pieces
½ pound pork shoulder,
trimmed of any excess fat,
cut into 1-inch pieces
2 garlic cloves, peeled
½ cup fresh italian parsley
leaves, loosely packed
½ onion, cut into 1-inch pieces
½ cup italian seasoned
breadcrumbs
1½ teaspoons kosher salt 2
large eggs, lightly beaten
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