Mixing: Mixing meatballs is a two step process. Before adding the meat, blend other ingredients thoroughly then add the meat and mix with a fork. Using a fork prevents overtaxing and compacting which can toughen meatballs.
Preheat oven to 450 degrees. Spray baking sheet or shallow roasting pan with nonstick cooking spray.
Shaping: The best way to shape meatballs is to use a portioning scoop. Scoop out the meat mixture (about 2" in diameter or 1 1/2 oz each) onto a baking sheet and then roll the scoops into balls. Do not have meatballs touching or crowded. To prevent sticking, dip your hands in water.
Cooking: Once all the meatballs are rolled and placed on the baking sheet, pour beef broth to cover the bottom of the pan. This keeps the meatballs juicy.
Bake for 25 minutes, or until the meatballs are just cooked through. Reserve pan juices to add to tomato sauce.
Saute onions in olive oil over med-high heat in a large pan until translucent, about 4 min.
Stir in garlic. Cook just until fragrant about 30 seconds.
Add tomatoes, pan drippings, parsley, sugar, pepper flakes, and salt. Simmer 15 minutes.
Add 12 cooked meatballs
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2637g)|
|Recipe Makes: Servings|
|Calories from Fat: 3316 (62%)|
|Amt Per Serving||% DV|
|Total Fat 368.4g||491 %|
|Saturated Fat 157.2g||786 %|
|Monounsaturated Fat 147.8g|
|Polyunsanturated Fat 22.6g|
|Cholesterol 1417.9mg||436 %|
|Sodium 16970.2mg||585 %|
|Potassium 5671.7mg||149 %|
|Total Carbohydrate 246.7g||73 %|
|Dietary Fiber 35.8g||143 %|
|Sugars, other 210.9g|
|Protein 273.8g||391 %|
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: 5380
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