Stove-Top Meatballs Recipe
Ingredients
| 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 | |
| Sugar | 1 Teaspoon | |
| Hot cooked noodles | 1 Cup (16 tbs) | |
| Grated parmesan cheese | 1 Tablespoon | |
| Grated parmesan cheese | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 4037 Calories from Fat 2029
% Daily Value*
Total Fat 226 g348.4%
Saturated Fat 81.3 g406.6%
Trans Fat 0.1 g
Cholesterol 1045.7 mg348.6%
Sodium 2699.1 mg112.5%
Total Carbohydrates 292 g97.3%
Dietary Fiber 38.4 g153.5%
Sugars 55.9 g
Protein 230 g459.7%
Vitamin A 178.9% Vitamin C 292.9%
Calcium 113.7% Iron 177%
*Based on a 2000 Calorie diet
Directions
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.
Add meatballs.
Cover and simmer 25 to 30 minutes.
Serve with hot cooked noodles.
Pass additional grated Parmesan cheese to sprinkle atop.
Chef
