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Veal And Spinach Meatballs Recipe
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Ground veal||1 1⁄4 Pound|
|Fine dry breadcrumbs||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Minced onion||2 Tablespoon|
|Dried marjoram||1⁄2 Teaspoon (Whole)|
|Ground nutmeg||1⁄4 Teaspoon|
|Vegetable cooking spray||1|
|Canned no salt added tomatoes||14 1⁄2 Ounce, undrained and chopped (1 Can)|
|Canned no salt added tomato paste||6 Ounce (1 Can)|
|Minced fresh parsley||2 Tablespoon|
|Dried chervil||1⁄2 Teaspoon (Whole)|
|Garlic powder||1⁄4 Teaspoon|
|Hot cooked vermicelli||3 Cup (48 tbs) (Cooked Without Salt / Fat)|
|Grated parmesan cheese||3 Tablespoon|
Serving size: Complete recipe
Calories 3727 Calories from Fat 701
% Daily Value*
Total Fat 76 g117.7%
Saturated Fat 26.1 g130.5%
Trans Fat 0 g
Cholesterol 716 mg
Sodium 2237.6 mg93.2%
Total Carbohydrates 545 g181.7%
Dietary Fiber 34 g135.9%
Sugars 13.7 g
Protein 213 g426.7%
Vitamin A 598% Vitamin C 203.9%
Calcium 125.4% Iron 165%
*Based on a 2000 Calorie diet
Combine spinach and next 8 ingredients in a medium bowl; stir well.
Shape into 60 mearballs, using 1 teaspoon mixture for each meatball.
Coat a large nonstick skillet with cooking spray,- place over medium-high heat until hot.
Add mearballs, cook, turning occasionally, until browned.
Drain on paper towels.
Wipe pan drippings from skillet with a paper towel.
Combine tomatoes and next 5 ingredients in skillet; stir well.
Add mearballs to skillet; bring to a boil.
Cover, reduce heat, and simmer 20 minutes.