Meatball Factory Recipe

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Meatball Factory
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Ingredients
16
Count
Nutrition
3325
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. In a skillet, heat oil and saute onions till soft and starting to carmelize. Add garlic, reduce heat and continue cooking until garlic is soft (mushy). Remove from heat and add rest of seasinings, allow to cool, refrigerate. (this may be done the day before, to allow the flavors to marry).
  2. Puree cooled seasonings mixture with blender (I use hand held variety), adding eggs, salt and 1c. liquid (milk, water or stock).
  3. In a large mixing bowl (or even your turkey roaster) blend together beef and pork adding breadcrumbs and romano cheese. Add seasoned egg miture mix well. (generally for this step I remove watch, scrub up to the elbows and knead using my hands) You should also work fast as to not allow your meat to spoil. If mixture seems dry or is hard to mix add more liguid, a bit at a time.
  4. Return meat to refrigerator if its warming up too much.
  5. Set a large stock pot 3/4 full of water on to Boil. Once this is at a rolling boil you may add your batches of meatballs.
  6. Start rolling like a mad person! Here I generally flatten out a large (1/4 of the batch) approx 15 x15 square about 1.5 thick then cut 1.5 strips then go crosswise cutting into 1.5 squares. This ensures same sized meatballs and they're much quicker to grab and roll.
  7. Carefully drop rolled meatballs into boiling water. They will come to the surface in approximately 7-8 minutes allow then to boil for 5 minutes longer.
  8. Remove from pot with large slotted spoon and place on tray (cookie sheet also works) to cool. As the meatballs cool, they turn brown as of baked or fried (yet they remain soft and moist).
  9. Keep doing this until all your meatballs are cooked and cooled.
  10. (Do NOT throw away that yucky water! As I usually have a bunch of little helpers with me in the kitchen, their favorite treat comes next. The last batch of meatballs rolled are mini ones. The Fat is skimmed from the water (which is now a broth of sorts) veggies and acini de pepe (small pasta)along with the mini meatballs are added a bit of fresh parsley. And Voila - Meatball Soup )
  11. Set Trays in Freezer, and allow meatballs to freeze for a couple of hours.
  12. Remove. Tap trays to loosen meatballs. Package in ziplock storage bags. And return to freezer.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3324.58 Kcal (13919 kJ)
Calories from fat 1128.39 Kcal
% Daily Value*
Total Fat 125.38g 193%
Cholesterol 1603.3mg 534%
Sodium 10965.44mg 457%
Potassium 5334.02mg 113%
Total Carbs 155.68g 52%
Sugars 25.04g 100%
Dietary Fiber 11.42g 46%
Protein 366.92g 734%
Vitamin C 34.8mg 58%
Iron 34.9mg 194%
Calcium 2031.9mg 203%
Amount Per 100 g
Calories 126.48 Kcal (530 kJ)
Calories from fat 42.93 Kcal
% Daily Value*
Total Fat 4.77g 193%
Cholesterol 60.99mg 534%
Sodium 417.15mg 457%
Potassium 202.92mg 113%
Total Carbs 5.92g 52%
Sugars 0.95g 100%
Dietary Fiber 0.43g 46%
Protein 13.96g 734%
Vitamin C 1.3mg 58%
Iron 1.3mg 194%
Calcium 77.3mg 203%

* 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

  • 76.1
    Points
  • 82
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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