Untried
Combine the veal, parmesan, garlic, egg, parsley, salt and pepper. Roll tablespoons of the mixture into balls and place on a baking tray. Cover and refrigerate for 20 minutes. Heat the oil in a saucepan over medium heat. Cook the onion and extra garlic for minutes, then add the tomato puree, tomatoes, stock, basil and wine. Cook for 35 minutes or until thickened. Remove the basil and add salt and pepper. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and keep warm. Heat the extra oil in a frying pan over medium heat. Cook the meatballs in batches for 6-8 minutes or until cooked through. Drain on absorbent paper. Serve the meatballs, pasta and sauce. Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 771 Calories From Fat: 191 Total Fat: 21.5g Cholesterol: 187.1mg Sodium: 396.2mg Potassium: 1221.6mg Carbohydrates: 87.8g Fiber: 6.5g Sugar: 10.3g Protein: 53.5g
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Serving Size: 1 Serving (508g) | ||
Recipe Makes: 4 | ||
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Calories: 701 | ||
Calories from Fat: 174 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.4g | 26 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 147.9mg | 46 % | |
Sodium 250.7mg | 9 % | |
Potassium 1255.8mg | 33 % | |
Total Carbohydrate 87.7g | 26 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 81.3g | ||
Protein 40.4g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 701
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