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Ny Times Italian Meatballs Recipe

Looking for an easy NY Times Italian Meatballs recipe? Learn how to make NY Times Italian Meatballs using healthy ingredients.


Submitted by mdlapaz

Makes 11 servings



http://www.nytimes.com/2007/02/21/dining/212srex.html

Recipe Ingredients for NY Times Italian Meatballs

1 1/4 pound ground beef
1/2 cup bread crumbs
1/2 cup parmesan cheese
1/2 tbsp. dried basil
1/2 tbsp. dried parsley
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. cayenne
3 cloves garlic
2 large eggs
1 tsp. Worcestershire sauce
2 tbsp. olive oil

Recipe Directions for NY Times Italian Meatballs

  1. In a large bowl, mix all ingredients except olive oil by hand, using a light touch. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter.

  2. In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate as each batch is finished. Let meatballs cool slightly; cover and refrigerate until needed.

Categories

Main Dish

Nutrition Facts
Serving Size 74.3g
Amount Per Serving
Calories
172
Calories from Fat
73
% Daily Value*
Total Fat
8.1g
12%
Saturated Fat
2.7g
14%
Trans Fat
0.0g
Cholesterol
84mg
28%
Sodium
213mg
9%
Potassium
241mg
7%
Total Carbohydrates
4.2g
1%
Dietary Fiber
0.3g
1%
Sugars
0.5g
Protein
19.3g
Vitamin A 2% Vitamin C 1%
Calcium 7% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Very low in sugar
  • High in phosphorus
  • Very high in selenium
  • High in vitamin B12
  • High in zinc
  •   Bad points
  • High in cholesterol
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