Directions:
- In a small frying pan, place 1-2 T. oil in pan. Sauté on a medium heat the shallots and garlic until lightly brown and transparent.
- In a large mixing bowl, combine eggs, soft breadcrumbs, parsley, salt and pepper, thyme and parmesan cheese and milk together. Let stand so breadcrumbs can absorb milk. Add sautéed shallots and garlic and then add meat mixture. Mix, but don't overmix.
- Form into meatballs and place on a jelly roll pan lined with foil (I use Release Foil, so I don't have to spray with a non-stick spray - if you don't have Release Foil, spray your foil with non-stick spray).
- Place meatballs in 350°F oven for approximately 20-25 minutes. Let cool on wire rack and either place in freezer container or use as needed.
- Yield - 48 meatballs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 465.97 Kcal (1951 kJ) | ||
| Calories from fat | 192.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.38g | 33% | |
|---|---|---|---|
| Cholesterol | 109.57mg | 37% | |
| Sodium | 1176.35mg | 49% | |
| Potassium | 576.86mg | 12% | |
| Total Carbs | 28.43g | 9% | |
| Sugars | 6.66g | 27% | |
| Dietary Fiber | 5.64g | 23% | |
| Protein | 39.2g | 78% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 4.9mg | 27% | |
| Calcium | 231.3mg | 23% | |
| Amount Per 100 g | |||
| Calories | 141.72 Kcal (593 kJ) | ||
| Calories from fat | 58.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.5g | 33% | |
|---|---|---|---|
| Cholesterol | 33.33mg | 37% | |
| Sodium | 357.79mg | 49% | |
| Potassium | 175.45mg | 12% | |
| Total Carbs | 8.65g | 9% | |
| Sugars | 2.03g | 27% | |
| Dietary Fiber | 1.71g | 23% | |
| Protein | 11.92g | 78% | |
| Vitamin C | 2.9mg | 16% | |
| Iron | 1.5mg | 27% | |
| Calcium | 70.3mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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