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Cook onions in extra-virgin olive oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Transfer to a large bowl to cool.
Soak bread in milk in another bowl until soft, about 5 minutes. Firmly squeeze bread to remove excess milk, discarding milk.
Stir together cooled onion mixture, bread, eggs, parmesan, parsley, oregano, lemon zest, 51/2 teaspoon salt, and 1 1/2 teaspoon pepper until combined. Add meats to bread mixture, gently mixing with your hands until just combined (do not overmix).
Form meat mixture into about 70 (1 1/2-inch) balls with dampened hands, arranging meatballs on 2 large baking sheets or in shallow baking pans.
Heat olive or vegetable oil (1 cup) in a 12-inch heavy skillet (preferably nonstick) over medium-high heat until hot but not smoking, then brown meatballs in 4 or 5 batches (without crowding), turning frequently, about 5 minutes per batch. Return to baking sheets.
I use all 96% gnd beef and bake the meatballs instead of frying them, and I buy the sauce, and i doubt I used 2 whole cups of cheese
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Serving Size: 1 Serving (376g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 839 | ||
Calories from Fat: 654 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.7g | 97 % | |
Saturated Fat 21.6g | 108 % | |
Monounsaturated Fat 31g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 630mg | 194 % | |
Sodium 514.2mg | 18 % | |
Potassium 534.7mg | 14 % | |
Total Carbohydrate 5.1g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4.6g | ||
Protein 40.9g | 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: 839
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