ENTRÉES
50
51
ENTRÉES
Makes approximately 32 meatballs
Approximate preparation time (meatballs): 10 minutes plus
25 minutes for cooking
Approximate preparation time (meatloaf): 10 minutes plus
90 minutes for cooking
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Put the onion, parsley, bread,
meat, dry milk and spices into the work bowl; pulse 4 to 6
times and then process until finely chopped. Add the eggs and
water and pulse until
just combined; be careful not to
overprocess.
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.
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
90 minutes, until the top is well browned and the internal
temperature registers 160°F (71°C).
Nutritional information per serving (1 meatball):
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
1
MEDIUM ONION [ABOUT
3 OUNCES (85 G)]
QUARTERED
½
CUP (125 ML) FRESH
PARSLEY LEAVES
2
SLICES DAY-OLD FIRM
BREAD, TORN
INTO PIECES
1
POUND (500 G) BONELESS
CHUCK, CUT INTO 1-INCH
(2.5 CM) PIECES
1
POUND (500 G) BONELESS
PORK, CUT INTO 1-INCH
(2.5 CM) PIECES
¼
CUP (50 ML) NONFAT
DRY MILK
1½
TEASPOONS (7 ML)
KOSHER SALT
½
TEASPOON (2 ML)
GROUND
NUTMEG
¼
TEASPOON (1 ML)
DRIED THYME
2
LARGE EGGS
¹∕³
CUP (75 ML)
COLD WATER
A classic recipe to use for meatballs and meatloaf .
CLASSIC MEATBALLS
Makes twelve 3-ounce (85 g) cakes
Approximate preparation time: 10 minutes plus 20 minutes
cooking time
Look through crabmeat to make sure there are no shells;
reserve in refrigerator. Preheat oven to 400°F (200°C). Coat a
baking sheet with nonstick cooking spray.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. With the machine running,
drop the garlic through the small feed tube to chop. Add the
peppers, green onion and parsley and pulse to coarsely chop,
about 10 to 12 pulses.
Put the oil into a large skillet placed over medium heat. Cook
chopped vegetables with salt and pepper until soft, about 5 to
7 minutes. Remove and reserve in a large mixing bowl.
Once vegetables have cooled slightly, add the crab, eggs,
breadcrumbs, mayonnaise, Worcestershire, Old Bay, Dijon and
a dash or two of hot sauce if using to the mixing bowl. Mix
thoroughly but carefully, so not to break up the crab too much.
Form mixture into 2-inch (5 cm) round cakes.
Place on prepared baking sheet and bake until crabcakes are
evenly golden, about 15 to 20 minutes.
TIP:
Substitute cooked fish fillet for the crab to make tasty
fishcakes.
Nutritional information per serving (2 crab cakes):
Calories 123 (33% from fat)
|
carb. 11g
|
pro. 11g
|
fat 5g
|
sat. fat 2g
|
chol. 77mg
|
sod. 912mg
|
calc. 54mg
|
fiber 1g
NONSTICK
COOKING SPRAY
16
OUNCES (454 G) LUMP
CRABMEAT
1
GARLIC CLOVE
1
RED BELL PEPPER,
ABOUT 7 OUNCES (200 G),
CUT INTO 2-INCH (5 CM)
PIECES
3
GREEN ONIONS, CUT INTO
1-INCH (2.5 CM) PIECES
½
CUP (125 ML) PARSLEY
1
TEASPOON (5 ML) EXTRA
VIRGIN OLIVE OIL
¼
TEASPOON (1 ML)
KOSHER SALT
¼
TEASPOON (1 ML)
FRESHLY GROUND PEPPER
2
LARGE EGGS, LIGHTLY
BEATEN
1
CUP (250 ML) BASIC FRESH
BREADCRUMBS (PAGE 23)
½
CUP ( 125 ML)
MAYONNAISE
1
TEASPOON (7 ML)
WORCESTERSHIRE SAUCE
1½
TEASPOONS (7 ML)
OLD BAY SEASONING
2
TEASPOONS (10 ML)
DIJON-STYLE MUSTARD
HOT SAUCE, OPTIONAL
A delicious treat that is easy to make for any occasion .
CRAB CAKES