English40 min
Meatballs
Beef meatballs in tomato sauce.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
427
Calories
1,708 kcal in this batch
Protein
24.6 g
Fat
28.2 g
Carbs
18.5 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Garlic powder
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Method
- 1
Mix the beef, the egg, the breadcrumbs, the salt, and the garlic powder.
- 2
Roll balls about the size of a golf ball.
- 3
Brown them in the oil.
- 4
Add the sauce.
- 5
Simmer until the meat is no longer pink, about 15 minutes.
Cook's notes
Sixteen balls is about right for one pound.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
Rate this dish
No ratings yet.
Ratings are part of Savor+.
Comments
No comments yet. Be the first to report back.