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    You are in: Home / Recipes / Italian Meatballs Recipe
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    Italian Meatballs

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on August 16, 2010

      Just made these and they are fantastic - used exactly what the recipe called for -This is definitely a keeper thank you Chef Kiddie

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    • on November 08, 2009

      youv'e found the perfect meatball look no further just a great tasting gives the fravy you use more wonderful flavor,thanks

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    • on April 30, 2006

      I made these tasty meatballs for PAC 06. They are SO nummy and packed full of flavor !! I tried a couple but the rest got frozen for dh while I am away in Canada for 4 wks. I think if you were to use plain bread crumbs you would lose so much of the flavor. The cheese mixture adds just the right amount of zip to the meatballs. Thanks Kiddle !!!!

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    • on December 17, 2010

      Chef K,

      I do mine pretty much the same but include: 1/2 lb. pork sausage, 3 or 4 eggs (as the binder), use 1 cup of regular breadcrumbs, 1 cup grated parmesan/romano, and about twice as much of the seasonings - yield about 21-25 decent-sized meatballs that I brown in olive oil in my cast iron frying pan on the stove top before snding them off to the "marinara pool" with the rest of the gang.

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    Nutritional Facts for Italian Meatballs

    Serving Size: 1 (101 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 238.7
     
    Calories from Fat 118
    49%
    Total Fat 13.2 g
    20%
    Saturated Fat 4.5 g
    22%
    Cholesterol 88.4 mg
    29%
    Sodium 321.9 mg
    13%
    Total Carbohydrate 9.4 g
    3%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.4 g
    5%
    Protein 19.6 g
    39%

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