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Stove-Top Meatballs Recipe
|Egg||1 , beaten|
|Milk/Water||1⁄3 Cup (5.33 tbs)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Onion||1 Large, finely chopped|
|Garlic clove||1 Large, minced|
|Snipped parsley||1⁄2 Cup (8 tbs)|
|Ground beef||1 Pound|
|Ground pork||1⁄2 Pound|
|Ground veal||1⁄2 Pound|
|Cooking oil||1 Tablespoon|
|Canned tomatoes||28 Ounce, cut up|
|Canned tomato puree||10 3⁄4 Ounce|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Hot cooked noodles||1 Cup (16 tbs)|
|Grated parmesan cheese||1 Tablespoon|
Serving size: Complete recipe
Calories 3973 Calories from Fat 1991
% Daily Value*
Total Fat 222 g341.8%
Saturated Fat 78.7 g393.6%
Trans Fat 0.1 g
Cholesterol 1032.5 mg
Sodium 2469.7 mg102.9%
Total Carbohydrates 291 g97.1%
Dietary Fiber 38.4 g153.5%
Sugars 55.7 g
Protein 224 g448.2%
Vitamin A 177.6% Vitamin C 292.9%
Calcium 97.1% Iron 176.3%
*Based on a 2000 Calorie diet
Add ground beef, pork, and veal; mix well.
Shape meat mixture into thirty-two 2-inch meatballs.
In a large skillet or Dutch oven brown the meatballs, half at a time, in hot oil.
Remove from skillet; pour off drippings.
Stir in undrained cut-up tomatoes, the tomato puree, the remaining chopped onion, remaining minced garlic, and the sugar.
Cook and stir till bubbly.
Cover and simmer 25 to 30 minutes.
Serve with hot cooked noodles.
Pass additional grated Parmesan cheese to sprinkle atop.