Baked Italian Meatballs

1. Preheat oven to 400°F

2. Spray broiler rack with nonstick cooking spray.

3. In bowl, combine all ingredients well.

4. With hands, form mixture into 10 meatballs.

5. Set meatballs on broiler rack and bake 15-20 minutes until cooked through.

6. Serve over pasta & sauce.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	39.1514 g
Protein	46.7218 g
Carbohydrates	6.21 g
Energy	569.1642 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4904 g
Water	150.4167 g
Aspartic acid	1.3819 g
Calcium, Ca	126.5297 mg
Lutein + zeaxanthin	423.116 g
Fiber, total dietary	0.3138 g
Carotene, beta	385.554 g
Niacin	11.423 mg
Vitamin A, RAE	35.996 g
Fatty acids, total trans-polyenoic	0.0249 g
Arginine	0.9831 g
Riboflavin	0.3467 mg
Fatty acids, total polyunsaturated 15:0	0.0125 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.017 g
Fatty acids, total saturated 20:1	0.011 g
Glutamic acid	2.277 g
Sodium, Na	1011.0405 mg
Fatty acids, total saturated 16:1 undifferentiated	1.7807 g
Total lipid (fat)	39.1514 g
Manganese, Mn	0.1384 mg
Proline	0.771 g
Fatty acids, total saturated 16:0	8.3206 g
Fatty acids, total saturated 8:0	0.0056 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0465 g
Choline, total	76.989 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0193 g
Fatty acids, total polyunsaturated 18:1 t	0.1031 g
Sugars, total	0.2446 g
Serine	0.642 g
Fatty acids, total saturated 10:0	0.1045 g
Fatty acids, total saturated 18:0	4.9214 g
Fatty acids, total saturated 20:4 undifferentiated	0.0068 g
Vitamin B-6	1.1318 mg
Selenium, Se	56.7998 g
Ash	5.8293 g
Fatty acids, total saturated 18:1 undifferentiated	15.762 g
Pantothenic acid	1.395 mg
Phenylalanine	0.5574 g
Copper, Cu	0.1901 mg
Betaine	8.6134 mg
Thiamin	0.7205 mg
Retinol	3.9 g
Methionine	0.3979 g
Iron, Fe	4.457 mg
Carbohydrate, by difference	6.21 g
Phosphorus, P	480.2907 mg
Folate, total	37.9473 g
Tocopherol, gamma	0.0403 mg
Fatty acids, total saturated 4:0	0.0162 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0023 g
Alanine	0.9237 g
Cholesterol	150.5162 mg
Valine	0.6704 g
Fatty acids, total saturated 18:2 undifferentiated	4.2226 g
Glycine	0.9979 g
Fatty acids, total saturated 14:0	0.7549 g
Zinc, Zn	6.5372 mg
Isoleucine	0.6052 g
Fatty acids, total saturated 12:0	0.0831 g
Fatty acids, total polyunsaturated	4.7278 g
Fatty acids, total saturated 14:1	0.0136 g
Leucine	1.1088 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0249 g
Vitamin A, IU	655.594 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0045 g
Folate, DFE	37.9473 g
Tryptophan	0.1347 g
Vitamin C, total ascorbic acid	13.312 mg
Phytosterols	0.38 mg
Fatty acids, total polyunsaturated 18:1 c	0.9282 g
Fatty acids, total saturated 20:0	0.0034 g
Fatty acids, total saturated 6:0	0.0096 g
Tyrosine	0.4747 g
Vitamin B-12	2.5812 g
Vitamin K (phylloquinone)	125.751 g
Fatty acids, total saturated	14.2733 g
Histidine	0.4741 g
Fatty acids, total monounsaturated	17.5563 g
Threonine	0.6524 g
Folate, food	37.9473 g
Fatty acids, total polyunsaturated 17:0	0.0295 g
Vitamin E (alpha-tocopherol)	0.3127 mg
Fatty acids, total trans	0.1281 g
Fatty acids, total trans-monoenoic	0.1031 g
Magnesium, Mg	50.4925 mg
Lysine	1.2501 g
Potassium, K	788.6324 mg
Cystine	0.1664 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sea salt	0.25 teaspoon	0	0	0
Parmesan cheese	2 tablespoons	37	4	0.5
Italian sausage	0.25	392.3579	0.7371	35.5277
Parsley	2 tablespoons	2.736	0.4811	0.06
Tomato Sauce	2 tablespoons	0	0	0
Mustard Powder	0.25 teaspoon	0	0	0
Italian seasoning	0.25 teaspoon	0	0	0
Garlic Clove	1	4.47	0.9918	0.015
red pepper flake	0 teaspoon	0	0	0
beef	0.25	132.6003	0	3.0487
italian breadcrumb	0.25 cup	0	0	0