Распечатать
E-mail
 |
Ингредиенты
- 1 pound meatloaf mix (mixture of ground beef, pork and veal)
- ⅓ cup Italian seasoned breadcrumbs
- 2 tablespoons grated Romano or Parmesan cheese
- 1 tablespoon finely minced yellow onion
- 1 clove garlic, minced
- ½ teaspoon dried parsley
- 2 eggs
- Salt and pepper, to taste
View Full Recipe at Brown Eyed Baker
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 563g | |
| Calories 1071 | |
| Calories from Fat 472 | 44% |
| Total Fat 52.46g | 66% |
| Saturated Fat 10.95g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 381mg | 127% |
| Sodium 2773mg | 116% |
| Potassium 980mg | 28% |
| Total Carbs 39.2g | 10% |
| Dietary Fiber 21.1g | 70% |
| Sugars 6.64g | 4% |
| Protein 110.49g | 177% |
.%3C/p%3E%3Cp%3EOne%20of%20the%20keys%20to%20these%20meatballs%20is%20using%20a%20mixture%20of%20ground%20beef,%20pork%20and%20veal%20%E2%80%93%20the%20combination%20makes%20the%20meatballs%20incredibly%20tender%20and%20ensures%20that%20they%20taste%20less%20like%20little%20hamburgers%20and%20more%20like%20the%20traditional,%20classic%20Italian%20meatballs.%20The%20other%20key?%20Letting%20them%20simmer%20in%20a%20pot%20of%20sauce%20for%20at%20least%20an%20hour.%20They%20soften%20up,%20take%20on%20some%20of%20the%20sauce%20and%20go%20from%20great%20to%20phenomenal.%3C/p%3E%3Cp%3EMy%20father-in-law%20used%20to%20pan-fry%20the%20meatballs%20in%20olive%20oil%20before%20putting%20them%20in%20the%20sauce,%20but%20said%20that%20he%20recently%20started%20baking%20them.%20I%20love%20baking%20them%20%E2%80%93%20quicker%20and%20less%20mess!%20I%20make%20these%20fairly%20large,%20but%20you%20could%20of%20course%20adjust%20the%20size%20to%20your%20personal%20preference.%3C/p%3E%3Cp%3ENext%20on%20my%20list%20%E2%80%93%20making%20a%20huge%20batch%20of%20these%20meatballs%20to%20keep%20in%20the%20freezer%20for%20quick%20and%20easy%20meals!%3C/p%3E%3Cp%3EOne%20year%20ago:%20Oatmeal-Dark%20Chocolate%20Chip%20&%20Coconut%20Cookies%3C/p%3E%3Cp%3EFour%20years%20ago:%20Bread%20and%20Butter%20Refrigerator%20Pickles%3C/p%3E%3Cp%3ESix%20years%20ago:%20Blueberry-Buttermilk%20Scones%3C/p%3E%3Cp%3ESeven%20years%20ago:%20Croissants%3C/p%3E%3Cp%3EClassic%20Italian%20Meatballs%20(baked!)%3C/p%3E%3Cp%3EYield:%2010%20large%20meatballs%3C/p%3E%3Cp%3EPrep%20Time:%2010%20minutes%3C/p%3E%3Cp%3ECook%20Time:%2040%20minutes%3C/p%3E%3Cp%3ETotal%20Time:%202%20hours%3C/p%3E%3Cp%3EMy%20father-in-law's%20fabulous%20recipe%20for%20classic%20Italian%20meatballs.%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3E1.%20Preheat%20oven%20to%20425%20degrees%20F.%20Line%20a%20baking%20sheet%20with%20parchment%20paper.%3C/p%3E%3Cp%3E2.%20In%20a%20large%20bowl,%20combine%20all%20ingredients%20and%20mix%20with%20your%20hands%20until%20thoroughly%20combined.%3C/p%3E%3Cp%3E3.%20Shape%20into%20large%20meatballs%20(I%20use%20a%20heaping%20large%20cookie%20scoop,%20which%20is%203%20tablespoons)%20and%20place%20on%20the%20baking%20sheet.%3C/p%3E%3Cp%3E4.%20Bake%20for%2020%20minutes.%20Turn%20the%20meatballs%20over,%20reduce%20the%20oven%20temperature%20to%20300%20degrees%20F%20and%20bake%20for%20an%20additional%2020%20minutes.%3C/p%3E%3Cp%3E5.%20Place%20the%20meatballs%20in%20a%20simmering%20pot%20of%20sauce%20for%20at%20least%201%20hour%20before%20serving.%3C/p%3E){kind=link}