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    You are in: Home / Recipes / Large Batch Baked Meatballs Recipe
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    Large Batch Baked Meatballs

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on March 19, 2014

      The only thing I do differently is I toss in 1/2 cup of uncooked oatmeal. It makes the meatballs more tender, stretches the meat a tiny bit, adds nutrition and is completely undetectable. A trick from my German mother-in-law!

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    • on March 31, 2010

      These are great, I have made them several time, but neglected to review them, shame on me! I only use 1/4 cup of milk and don't squeeze it out. I also add 1 Tbsp. onion powder, take the garlic powder down to 1 Tbsp. and reduced the salt/pepper. Thanks for sharing this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2007

      I fixed these for a small company dinner (5 people).. I only made 1/2 batch and wished I had made the whole thing and frozen the left overs..the only thing I added was some fresh minced onions,bell peppers & garlic and only used about 3/4 tsp of the garlic powder ..this was entirely a personal preference. This would be a good base for an Itilian meatloaf also.. I'm glad I picked this one for the fall PAC

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    Nutritional Facts for Large Batch Baked Meatballs

    Serving Size: 1 (1733 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 79.3
     
    Calories from Fat 47
    59%
    Total Fat 5.2 g
    8%
    Saturated Fat 2.0 g
    10%
    Cholesterol 30.5 mg
    10%
    Sodium 43.7 mg
    1%
    Total Carbohydrate 0.9 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.1 g
    0%
    Protein 6.6 g
    13%

    The following items or measurements are not included:

    salt and pepper

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