Directions:
- Pulse the bread into crumbs in a food processor.
- In a small bowl, toss the bread crumbs with 1/3 cup cold milk to rehydrate.
- In a large bowl, combine bread crumbs, pork, veal, beef, Parmesan cheese, parsley, salt, onion, garlic and egg; mix until combined.
- Season mixture with pepper.
- Gently form meat mixture into about 18 to 25 slightly larger than golf ball sized balls.
- Refrigerate for at least 1 hour or up to 24 hours.
- Heat the oil in a large, nonstick skillet over medium-high heat.
- Add the meatballs and cook, turning occasionally, until well-browned on all sides.
- Cook meatballs for another 15 to 25 minutes in your favorite marinara sauce.
- These meatballs can be frozen up to 6 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402.1 Kcal (1684 kJ) | ||
| Calories from fat | 309.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.34g | 53% | |
|---|---|---|---|
| Cholesterol | 91.27mg | 30% | |
| Sodium | 799.91mg | 33% | |
| Potassium | 331.79mg | 7% | |
| Total Carbs | 4.93g | 2% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 18.23g | 36% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 1.5mg | 8% | |
| Calcium | 164.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 300.34 Kcal (1257 kJ) | ||
| Calories from fat | 230.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.65g | 53% | |
|---|---|---|---|
| Cholesterol | 68.18mg | 30% | |
| Sodium | 597.48mg | 33% | |
| Potassium | 247.82mg | 7% | |
| Total Carbs | 3.68g | 2% | |
| Sugars | 0.92g | 5% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 13.61g | 36% | |
| Vitamin C | 2.4mg | 5% | |
| Iron | 1.1mg | 8% | |
| Calcium | 122.8mg | 16% | |
* 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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