* Exported from MasterCook *

April O'shea's Authentic Italian Meatballs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef-Veal Ethnic-Italian
Low Carb 0-5

Amount Measure Ingredient -- Preparation Method
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2 pounds ground beef -- 1 kg
1/2 teaspoon pepper
3 teaspoons garlic -- minced
1 cup beef stock -- Italian flavored
2 teaspoons parsley
1/4 c LC breadcrumbs -- optional
1 medium onion -- finely chopped
1 egg
1 teaspoon salt
3/4 cup parmesan cheese

The old country way is a mixture of 1/3 beef, 1/3 pork and 1/3-veal ground together. But I think beef is much better. Mix all ingredients together in a large bowl with your hands making sure everything is well mixed. Form into meatballs and fry iin a large skillet with about 1/2 cup olive oil over medium high heat. Turn on all sides to brown and cook through. When all the way cooked, add them to your selected sauce and let them cook slowly for about 1 hour. Can also be browned in the oven on a baking or broiler rack. This will produce less greasy but also drier meatballs.





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Per serving: 539 Calories (kcal); 44g Total Fat; (74% calories from fat); 31g Protein; 3g Carbohydrate; 168mg Cholesterol; 1009mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates

NOTES : The AUSSIE LC GOURMET
Tony Blakemore Anigma@ozemail.com.au
3.6 carbs, 0.6 fibre,31.0 protein, 44.1 fat Grams Per Serve

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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