Cuisinart FP-14BK Instruction Manual - Page 51

CLASSIC MEATBALLS A classic recipe to use for meatballs and meatloaf. Makes approximately 32 meatballs Approximate preparation time (meatballs): 10 minutes plus 1 MEDIUM ONION (ABOUT 3 OUNCES (85 G) ) QUARTERED 25 minutes for cooking Approximate preparation time (meatloaf): 10 minutes plus 90 minutes for cooking ½ CUP (125 ML) FRESH PARSLEY Insert the large metal chopping blade into the large work bowl LEAVES of the Cuisinart® Food Processor. Put the onion, parsley, bread, 2 SLICES DAY-OLD FIRM BREAD, meat, dry milk and spices into the work bowl; pulse 4 to 6 TORN INTO PIECES times and then process until finely chopped. Add the eggs and 1 POUND (500 G) BONELESS CHUCK, CUT INTO 1-INCH (2.5 water and pulse until just combined; be careful not to CM) PIECES overprocess. 1 POUND (500 G) BONELESS PORK, CUT INTO 1-INCH (2.5 CM) PIECES ¼ CUP (50 ML) NONFAT DRY MILK Shape the mixture into balls, 2 tablespoons (30 ml) each. Arrange them in a single layer in a baking dish and bake at 375°F (190°C) for 25 minutes or simmer in tomato sauce until cooked through. 1½ TEASPOONS (7 ML) KOSHER SALT To make meatloaf: Pack the mixture into a 9 x 5 x 3-inch (22 x 12 x 7 cm) loaf pan and bake at 375°F (190°C) for about ½ TEASPOON (2 ML) GROUND 90 minutes, until the top is well browned and the internal NUTMEG temperature registers 160°F (71°C). ¼ TEASPOON (1 ML) DRIED THYME 2 LARGE EGGS Nutritional information per serving (1 meatball): ¹∕³ CUP (75 ML) COLD WATER Calories 78 (55% from fat) | carb. 2g | pro. 7g | fat 5g | sat. fat 2g | chol. 31mg | sod. 125mg | calc. 20mg | fiber 0g Nutritional information per serving (11-inch (28 cm) slice meatloaf): Calories 376 (55% from fat) | carb. 10g | pro. 31g | fat 22g | sat. fat 8g | chol. 151mg | sod. 601mg | calc. 95mg | fiber 1g ENTRÉES 32