Cuisinart Elite DLC-XPN - Manual (Page 46)

41
ENTRÉES
Makes approximately 16 meatballs
Approximate pr eparation time (meatballs):
10 minutes plus 25 minutes for cooking
Approximate pr eparation time (meatloaf):
10 minutes plus 75 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, salt and spices
into the work bowl and pulse 4 to 6 times, then process
until finely chopped. Add the eggs and water and pulse
until the desired consistency is r eached; 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.
T o make meatloaf: Pack the mixtur e 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 temperatur e 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
,
ABOUT
1½
OUNCES
,
CUT IN
QUARTERS
¼
CUP LOOSELY PACKED PARSLEY
LEAVES
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