Classic Meatballs - makes 16 (beef and pork)

Makes approximately 16 meatballs Approximate preparation time (meatballs): 10 minutes plus 25 minutes for cooking Approximate preparation time (meatloaf): 10 minutes plus 75 minutes for cooking


Makes 12


½ medium onion, about 1½ ounces, cut in quarters ¼ cup loosely packed parsley leaves 1 slice day-old firm bread, torn into pieces ¾ pound boneless chuck, cut into 1-inch pieces ¾ pound boneless pork, cut into 1-inch pieces 2½ tablespoons nonfat dry milk 1 teaspoon kosher salt ¾ teaspoon ground nutmeg ¼ teaspoon dried thyme 1 large egg 2 tablespoons cold water (if necessary)

Nutritional information

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 Nutritional information per serving (one 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


Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Put the onion, parsley, bread, meat, dry milk, salt and spices into the work bowl and pulse 4 to 6 times, then process until finely chopped. Add the eggs and water and pulse until the desired consistency is reached; 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 an 8½ x 4¼ x 3-inch loaf pan and bake at 375°F for about 75 minutes, until the top is well browned and the internal temperature registers 160°F.