Operating instructions

60
ENTRÉES
Makes approximately 16 meatballs
Approximate preparation time (meatballs):
10 minutes plus 25 minutes for cooking
Approximate preparation time (meatloaf):
10 minutes plus 75 minutes for cooking
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Put the onion, parsley, bread,
meat, dry milk, salt and spices into the work bowl and pulse 4
to 6 times, then process until finely chopped. Add the egg and
water and pulse until the desired consistency is reached; be
careful not to overprocess.
Shape the mixture into balls, 2 tablespoons each. Arrange
them in a single layer in a baking dish and bake at 375°F for 25
minutes or simmer in tomato sauce until cooked through.
To make meatloaf: Pack the mixture into an 8½ x 4¼ x 3-inch
loaf pan and bake at 375°F for about 75 minutes, until the top
is well browned and the internal temperature registers 160°F.
Nutritional information per serving (1 meatball):
Calories 78 (55% from fat)
| carb. 2g | pro. 7g | fat 5g |
sat. fat 2g | chol. 31mg | sod. 125mg | calc. 20mg | fiber 0g
Nutritional information per serving (one 1-inch slice meatloaf):
Calories 376 (55% from fat)
| carb. 10g | pro. 31g | fat 22g |
sat. fat 8g | chol. 151mg | sod. 601mg | calc. 95mg | fiber 1g
½ MEDIUM ONION, QUARTERED
¼ CUP LOOSELY PACKED FRESH
ITALIAN PARSLEY
1 SLICE DAY-OLD FIRM BREAD,
TORN INTO PIECES
¾ POUND BONELESS CHUCK,
CUT INTO 1-INCH PIECES
¾ POUND BONELESS PORK,
CUT INTO 1-INCH PIECES
2½ TABLESPOONS NONFAT DRY
MILK
1 TEASPOON KOSHER SALT
¾ TEASPOON GROUND NUTMEG
¼ TEASPOON DRIED THYME
1 LARGE EGG
2 TABLESPOONS COLD WATER
(IF NECESSARY)
A classic recipe to use for meatballs and meatloaf.
CLASSIC MEATBALLS