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Suggest a better descriptionSource: Not Another Cooking Show (Stephen Cusato)
1. Combine all ingredients except Ground Beef in a medium mixing bowl
2. Season 1½ pounds of ground beef with salt, and add about half of the slurry mixture. Mix well and add more slurry if the meat needs more moisture. It should hold its shape but not be too dry.
3. Coat hands with a little water, then grab a handful of meat mixture to roll into meatballs. The size of the meatballs doesn’t matter too much, as they will cook completely in the sauce (About 1½ pounds of meat should yield roughly 16 meatballs that are 1½-2 inches in diameter.)
4. Coat bottom of a large non-stick pan with olive oil, and put over medium to medium-high heat. (To test oil temperature, stick the handle of a wooden spoon into the oil. It will bubble when the oil is hot).
5. Brown each side of your meatballs, turning as they reach your desired doneness. Once browned on all sides, add them to your sauce, which should be simmering on low heat.
6. Cook meatballs for 1 hour in the sauce. Taste sauce and adjust for seasoning.
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Serving Size: 1 Serving (584g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1085 | ||
Calories from Fat: 398 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.2g | 59 % | |
Saturated Fat 18.9g | 94 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 861.2mg | 265 % | |
Sodium 3632.2mg | 125 % | |
Potassium 703mg | 19 % | |
Total Carbohydrate 107.3g | 32 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 99.8g | ||
Protein 63.2g | 90 % | |
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: 1085
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