Mamma Mia! Fresh Italian Meatballs! Recipe

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Mamma Mia! Fresh Italian Meatballs!
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Ingredients
20
Count
Nutrition
137
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. MINCE 2 tablespoons fresh basil leaves, 1 tablespoon fresh oregano and 1 tablespoons fresh Italian parsley leaves; SET aside; GRATE 1/2 cup stale or frozen sourdough breadcrumbs in a food processor or sing a hand-held grater; SET aside; GRATE (don't shred) 1/3 cup parmigiano reggiano cheese (plus more for garnish if desired) and set aside.
  2. PROCESS 1/2 small peeled sweet onion, approximately 1/4 red or green bell pepper, and 2-3 cloves of garlic in a food processor until minced; SAUTE mixture in one tablespoon olive oil over medium heat only until softened; ADD 2 tablespoons minced fresh basil leaves, 1 tablespoon minced fresh oregano leaves, 1 tablespoons minced fresh parsley leaves and 1/2 teaspoon fine sea salt; SAUTE until herbs are softened; REMOVE from heat and add sauteed vegetables into a large bowl.
  3. SPRINKLE the 1/2 cup grated breadcrumbs over sauteed vegetables; BREAK up 1 lb. fresh ground meat over breadcrumbs without mixing; ADD 1/2 cup ricotta cheese over meat without mixing.
  4. BEAT one egg in a small bowl with 1/2 teaspoon freshly ground black pepper, remaining 1/2 teaspoon fine sea salt, 1/4 teaspoon fresh lemon zest, 1/8 teaspoon red pepper flakes, 1 pinch ground allspice and 1 pinch freshly grated nutmeg; POUR mixture over ingredients in bowl without mixing.
  5. SPRINKLE 1/3 cup freshly grated parmigiano reggiano cheese over remaining ingredients.
  6. MIX meatball mixture thoroughly using hands.
  7. ROLL into 1 1/2 - 2 inch meatballs.
  8. FRY METHOD: Fry meatballs in a large skillet, between medium-low and medium heat in 1-2 tablespoons olive oil (or fry between 275 F - 300 F in an electric wok or electric skillet), alternately turning and covering until browned/steamed and meat is just cooked until done, yet moist.
  9. STEAM METHOD: Heat a large saucepan filled halfway with marinara sauce over medium heat. Add raw meatballs, then 1/2 cup water. Cook until slightly browned on bottom, then turn meatballs using a slotted spoon. Add a little more water and continue cooking until done. Re-season sauce if necessary just to keep meatballs in before adding to spaghetti, or a meatball sandwich. Top with chopped parsley, a little olive oil, fresh ground pepper and a sprinkle of freshly grated parmigiano reggiano cheese.
  10. SERVE and say, MAMMA MIA! !
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 136.79 Kcal (573 kJ)
Calories from fat 67.34 Kcal
% Daily Value*
Total Fat 7.48g 12%
Cholesterol 68.37mg 23%
Sodium 344.86mg 14%
Potassium 195.13mg 4%
Total Carbs 2.33g 1%
Sugars 0.72g 3%
Dietary Fiber 0.45g 2%
Protein 15.36g 31%
Vitamin C 11.5mg 19%
Iron 3.2mg 18%
Calcium 61mg 6%
Amount Per 100 g
Calories 127.6 Kcal (534 kJ)
Calories from fat 62.82 Kcal
% Daily Value*
Total Fat 6.98g 12%
Cholesterol 63.78mg 23%
Sodium 321.7mg 14%
Potassium 182.02mg 4%
Total Carbs 2.17g 1%
Sugars 0.67g 3%
Dietary Fiber 0.42g 2%
Protein 14.33g 31%
Vitamin C 10.8mg 19%
Iron 3mg 18%
Calcium 56.9mg 6%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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