4 Serves
45 Mins
Preheat your oven to 175°C.
In a large mixing bowl, combine the ground meat, breadcrumbs, eggs, salt, black pepper, chopped parsley, and white cheese. Mix gently until just combined to avoid overworking the meat.
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MexicanVitamin E
0 mg / 15 mgVitamin K
126 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
27 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
270 µg / 400 µgCalcium
514 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
282 mg / 420 mgPhosphorus
933 mg / 1,250 mgPotassium
2444 mg / 4,700 mgSodium
1188 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
22 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Shape the mixture into meatballs slightly larger than golf balls. Handle the meat lightly, tossing it between your palms to form a loose sphere, ensuring they are not packed too tightly.
Place each meatball into a muffin tin cup. Bake for 30 minutes, turning the meatballs halfway through the cooking time to ensure even browning.
22
g54
g58
g
Nigerian