Cuisinart FP-14 manual Meatballs Classic, Meatballs 32 approximately Makes

ENTRÉES 42

1g fiber 95mg .calc 601mg .sod 151mg .chol 8g fat .sat

22g fat 31g .pro 10g .carb fat) from (55% 376 Calories

meatloaf): slice inch-1 (1 serving per information Nutritional

0g fiber 20mg .calc 125mg .sod 31mg .chol 2g fat .sat

5g fat 7g .pro 2g .carb fat) from (55% 78 Calories meatball): (1 serving per information Nutritional

.160°F registers temperature internal the and browned well is top the until minutes, 90 about for 375°F at bake and pan loaf inch-3 x 5 x 9 a into mixture the Pack meatloaf: make To

.through cooked until sauce tomato in simmer or minutes 25 for 375°F at bake and dish baking a in layer single a in them Arrange .each tablespoons 2 balls, into mixture the Shape

.overprocess to not careful be combined; just until pulse and water and eggs the Add .chopped finely until process then and times 6 to 4 pulse bowl; work the into spices and milk dry meat, bread, parsley, onion, the Put .Processor Food ®Cuisinart the of bowl work large the into blade chopping metal large the Insert

cooking for minutes 90 plus minutes 10 (meatloaf): time preparation Approximate

cooking for minutes 25 plus minutes 10 (meatballs): time preparation Approximate

meatballs 32 approximately Makes

WATER COLD CUP
EGGS LARGE
THYME DRIED TEASPOON
	NUTMEG
GROUND TEASPOON
SALT KOSHER TEASPOONS
MILK DRY NONFAT CUP
PIECES INCH	INTO CUT
-1
,PORK BONELESS POUND
PIECES INCH	INTO CUT
-1
,CHUCK BONELESS POUND
PIECES INTO TORN
,BREAD FIRM OLD-DAY SLICES
LEAVES PARSLEY FRESH CUP
QUARTERED OUNCES		3
)
ABOUT( ONION MEDIUM

³¹∕ 2 ¼

½ 1½ ¼

1 1

2 ½

1

.meatloaf and meatballs for use to recipe classic A

MEATBALLS CLASSIC