My recipe. I actually make it lighter with light bread.
| 2 | eggs, large, beaten |
| 3 | slices bread, crumbled |
| 1/2 | cup onions, finely chopped |
| 1/2 | cup milk, 2% |
| 1 | clove garlic, minced |
| 1 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 1 | teaspoon Italian seasoning |
| 2 | tablespoons parsley, dried |
| 1/4 | cup Parmesan cheese, grated |
| 32 | ounce ground chuck |
Combine eggs and milk in a large bowl, mix well, add crumbled bread, soak for a couple of minutes. Add remaining ingredients, and mix lightly. Turn meat out onto cutting board and shape into a square, flattened to about 1 1/2 inches. Take a knife and score meat mixture to get 24 squared. Roll squared into meatballs and place on lightly sprayed baking sheet. Bake at 450 degrees for 30 minutes. Drain on paper towels.
CategoriesBeef, Main Dish, Italian, Bake
| Nutrition Facts | ||||||
Serving Size 104.1g |
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Amount Per Serving |
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Calories 245 Calories from Fat
142 |
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% Daily Value* |
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Total Fat
15.8g 24%
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Saturated Fat
6.2g 31%
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Trans Fat
0.8g |
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Cholesterol
101mg 34%
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Sodium
316mg 13%
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Total Carbohydrates
2.4g 1%
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Dietary Fiber
0.1g 0%
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Sugars
0.9g |
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Protein
21.6g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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