Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 g (18 oz /1½ lb ) minced veal meat
- ¼ tsp oregano
- ¼ tsp parsley
- 1 clove of garlic , minced
- 1 large egg
- 125 g (4 oz/¼ cup ) breadcrumbs
- 30 g (1 oz/1 Tbsp ) grated Parmesan cheese
- Salt to taste
- Pepper to taste
- Olive oil for frying
Directions
Mix all ingredients together in a large bowl. Using your hands, squeeze all ingredients.
Heat a large skillet over medium heat and drizzle on a little olive oil. Preheat oven to 175°C (350°F) in the meantime.
Use your hands to roll meat into bite sized balls.
Place the meatballs in the skillet and cook uncovered for 3 minutes, then roll them over and cook another 3 minutes.
Transfer the meatballs onto a baking sheet and bake in the oven for 20–25 minutes.