All-Purpose Meatballs
All-Purpose Meatballs is a ketogenic hor d'oeuvre. This recipe serves 125. For 17 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 58 calories, 4g of protein, and 4g of fat. It is brought to you by Foodnetwork. 6788 people found this recipe to be flavorful and satisfying. A mixture of heavy cream, breadcrumbs, milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. With a spoonacular score of 11%, this dish is not so super. If you like this recipe, take a look at these similar recipes: All-Purpose Croutons, All-Purpose Rub, and All-Purpose Vinaigrette.
Servings: 125
Preparation duration: 65 minutes
Cooking duration: 10 minutes
Ingredients:
1 teaspoon freshly ground black pepper
1 1/2 cups plain breadcrumbs
4 large eggs
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons grainy mustard
5 pounds ground beef
1/4 cup heavy cream
1/2 cup milk
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
1 teaspoon salt
Equipment:
mixing bowl
baking sheet
frying pan
pot
paper towels
Cooking instruction summary:
Watch how to make this recipe. To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up. To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels. Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.
Step by step:
1. Watch how to make this recipe.
2. To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl.
3. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands.
4. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
5. To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat.
6. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch.
7. Drain on paper towels.
Freezer instructions
1. Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.
Nutrition Information:
covered percent of daily need
