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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (65g) Recipe makes 10 servings |
||
| Calories 141 | ||
| Calories from Fat 76 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.5g | 13% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.4g | ||
| Cholesterol 55mg | 18% | |
| Sodium 234mg | 9% | |
| Potassium 168mg | 4% | |
| Total Carbohydrate 4.5g | 1% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.4g | ||
| Protein 11.0g | 21% | |
Davie Crockett's Ground Beef Wrap-Ups
From: Kat in MA USA
On Jul 5, 2009
I made these by the directions except I baked in the oven on 350 for 25 minutes, and made about 22 large meatballs out of it. They were good and tender, I liked that. Not sure about the flavor. I don't know that I like that much parm, or maybe its the parsley. Not bad. I should mention I'm only used to Tempre mix.
From: Chef #1307825
On Jun 27, 2009
This was great, I have tried a few other versions on this website and this was the best one. The meatballs were very moist. I only used garlic salt, pepper and salt since I did not have the other spices but they came out great. It was pretty easy also.
From: Michelle S.
On Jun 22, 2004
This is almost the identical recipe to the one my Aunt got from a little old Italian lady she worked with....EXCEPT for the milk. I just had to try this to see what difference if any the milk made. And it DOES make a difference! You get a much more delicate textured meatball by adding the milk. I followed directions exactly except for doubling the recipe. One bit of advice I would offer is make the meatballs with slightly moistened hands...works SO much better. Thanks Allie-Pie for this recipe, I will always add milk to my meatballs from now on!
From: Jules127
On Jul 15, 2004
I baked mine in a 400 degree oven instead of adding to the sauce because I didnt have time, but they were still fantastic and still melt in your mouth. I will continue to make them this way!
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