| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
Italian |
Italian3 |
20 |
servings |
INGREDIENTS
| 3 1/2 |
lb |
Ground chuck |
| 1 |
lg |
Onion; diced finely |
| 8 |
oz |
Bread crumbs |
| 3 |
|
Garlic cloves; chopped finely |
| 6 |
|
Eggs |
| 1 |
tb |
Garlic powder |
| 2 |
tb |
Onion powder |
| 3 |
tb |
Parsley; heaping |
| 1/2 |
c |
Romano cheese |
| 1 |
tb |
Salt |
| 2 |
ts |
Pepper |
|
|
Vegetable oil |
INSTRUCTIONS
Combine first four ingredients in a large bowl. Add remaining ingredients,
except oil and mix well. Add 1" of oil to a large skillet and heat on
medium high.
Shape meatballs and fry in the oil until browned. Remove from skillet and
place on paper towels to drain excess oil.
Per serving: 292 Calories (kcal); 19g Total Fat; (60% calories from fat);
18g Protein; 10g Carbohydrate; 119mg Cholesterol; 524mg Sodium Food
Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
2 1/2 Fat; 0 Other Carbohydrates
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