Meat Balls

Name: Meat Balls
Ingredients: 1 lb ground chuck; teaspoon oregano; egg slightly beaten; cup bread crumbs; teaspoon salt; cup tomato sauce; teaspoon pepper; tablespoons olive oil

From Shallowford cookery, 1951

Presented as published in 1951. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1680Calories

144 gProtein

96 gCarbs

76 gFat

Full nutrition (34 nutrients)

Calories1680 kcal

Protein144 g

Carbohydrates96 g

Fiber10 g

Sugars15 g

Total Fat76 g

Saturated Fat32 g

Monounsaturated Fat50 g

Polyunsaturated Fat6.9 g

Omega-30.2 g

Cholesterol404 mg

Sodium4544 mg

Potassium2973 mg

Calcium372 mg

Iron22 mg

Magnesium213 mg

Phosphorus1335 mg

Zinc32 mg

Copper1 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A15 mcg

Vitamin E0.9 mg

Vitamin K27 mcg

Vitamin B62.1 mg

Vitamin B1213 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)36 mg

Folate164 mcg

Choline431 mg

Caffeine0 mg

Water481 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 5. The excerpt below is the record exactly as published.

Meat Balls lb ground chuck teaspoon oregano ’ egg slightly beaten small onion cup bread crumbs finely chopped teaspoon salt cup tomato sauce teaspoon pepper tablespoons olive oil

Cook this with the app: pantry check, scaling, and the assistant.