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Recipe by Emporion
Genoese meatballs are a tasty and flavorful first course, typical of Ligurian cuisine. Prepared with soy granules, minced meat, dried mushrooms, and flavored with grated Parmigiano cheese, garlic, parsley, marjoram, and nutmeg, these meatballs are then cooked in crispy seed oil. Ideal to serve with fresh pasta or to enjoy on their own, Genoese meatballs will win over both adults and children.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 2: Prepare the granules, soak the bread crumb in milk, and add the meat, the egg, the Parmesan, the parsley and garlic, chopped mushrooms, rehydrated and chopped, marjoram, salt, and pepper
Step 2 of 2: Knead everything well and form the meatballs, coat them in breadcrumbs, and fry them in the oil
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving226 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,928 kJ461 kcal | 855 kJ204 kcal |
| Fat | 22.93 g | 10.17 g |
| of which saturated fatty acids | 9.07 g | 4.02 g |
| Carbohydrates | 16.87 g | 7.48 g |
| of which sugars | 2.37 g | 1.05 g |
| Fibre | 1.42 g | 0.63 g |
| Protein | 36.28 g | 16.09 g |
| Salt | 0.47 g | 0.21 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
