Cuisinart FP-14 - Manual (Page 51)

42
ENTRÉES
Makes approximately 32 meatballs
Approximate pr eparation time (meatballs):
10 minutes plus 25 minutes for cooking
Approximate pr eparation time (meatloaf):
10 minutes plus 90 minutes for cooking
Insert the large metal chopping blade into the lar ge
work bowl of the Cuisinart
®
Food Processor . Put the
onion, parsley, br ead, meat, dry milk and spices into the
work bowl; pulse 4 to 6 times and then process until
finely chopped. Add the eggs and water and pulse until
just combined; be careful not to overpr ocess.
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.
T o make meatloaf: Pack the mixtur e into a 9 x 5 x 3-inch
loaf pan and bake at 375°F for about 90 minutes, until
the top is well browned and the inter nal 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 (1 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
1
MEDIUM ONION
(
ABOUT
3
OUNCES
)
QUARTERED
½
CUP FRESH PARSLEY LEAVES
2 SLICES DAY - OLD FIRM BREAD ,
TORN INTO PIECES
1
POUND BONELESS CHUCK
,
CUT INTO 1- INCH PIECES
1
POUND BONELESS PORK
,
CUT INTO 1- INCH PIECES
¼
CUP NONFAT DRY MILK
1½
TEASPOONS KOSHER SALT
½
TEASPOON GROUND
NUTMEG
¼ TEASPOON DRIED THYME
2
LARGE EGGS
¹∕³
CUP COLD WATER
A classic recipe to use for meatballs and meatloaf.
CLASSIC MEATBALLS