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Classic Meatballs

A classic recipe to use for meatballs and meatloaf.
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


1 medium onion (about 3 ounces) quartered
½ cup fresh parsley leaves
2 slices day-old firm bread, torn into pieces
1 pound boneless chuck, cut into 1-inch pieces
1 pound boneless pork, cut into 1-inch pieces
¼ cup nonfat dry milk
1½ teaspoons kosher salt
½ teaspoon ground nutmeg
¼ teaspoon dried thyme
2 large eggs
¹∕³ cup cold water


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 each. Arrange them in a single layer in a baking dish and bake at 375°F 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 loaf pan and bake at 375°F for about 90 minutes, until the top is well browned and the internal temperature registers 160°F.
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

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no serving information available

Nutritional Information
Per Serving

Nutritional information per serving (1 1-inch slice meatloaf): Calories 376 (55% from fat) | carb. 10g | pro. 31g | fat 22g | sat. fat 8g | chol. 151mg | sod. 601mg | calc. 95mg | fiber 1g

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