Italian Meatballs

1. Preheat oven to 400 degrees F.

2. Chop onion and garlic.

3. Cover a baking sheet with aluminum foil, and spray with cooking spray.

4. Add all ingredients to a large mixing bowl and mix well.

5. Roll into 1-1.5 inch meatballs (turkey doesn't shrink while cooking, beef will shrink slightly).

6. Bake in oven for 20-25 minutes or until no longer pink inside.

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Nutrient	Quantity
Total fats	35.2758 g
Protein	123.0351 g
Carbohydrates	66.2938 g
Energy	1064.9887 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1923 g
Water	479.9209 g
Aspartic acid	0.7081 g
Calcium, Ca	384.0726 mg
Lutein + zeaxanthin	30.6925 g
Fiber, total dietary	5.8878 g
Carotene, beta	22.2675 g
Niacin	34.9749 mg
Vitamin A, RAE	9.9125 g
Fatty acids, total trans-polyenoic	0.0997 g
Arginine	0.7322 g
Riboflavin	0.8557 mg
Tocopherol, beta	0.0216 mg
Fatty acids, total polyunsaturated 15:0	0.0499 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0727 g
Fatty acids, total saturated 20:1	0.0288 g
Glutamic acid	2.9059 g
Sodium, Na	1141.0314 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3397 g
Total lipid (fat)	35.2758 g
Manganese, Mn	1.5481 mg
Fructose	2.2399 g
Proline	0.8438 g
Fatty acids, total saturated 16:0	4.8856 g
Fatty acids, total saturated 8:0	1.3472 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1859 g
Sucrose	0.6998 g
Choline, total	320.1734 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0771 g
Fatty acids, total polyunsaturated 18:1 t	0.4125 g
Sugars, total	11.9663 g
Serine	0.4861 g
Fatty acids, total saturated 10:0	1.0915 g
Fatty acids, total saturated 18:0	3.0055 g
Fatty acids, total saturated 20:4 undifferentiated	0.0272 g
Vitamin B-6	3.2659 mg
Selenium, Se	124.6709 g
Ash	12.0162 g
Fatty acids, total saturated 18:1 undifferentiated	5.7555 g
Pantothenic acid	3.6647 mg
Phenylalanine	0.4839 g
Copper, Cu	0.7727 mg
Betaine	34.5969 mg
Thiamin	0.858 mg
Retinol	8.055 g
Methionine	0.1689 g
Iron, Fe	15.2344 mg
Carbohydrate, by difference	66.2938 g
Phosphorus, P	1320.6488 mg
Folate, total	151.901 g
Dihydrophylloquinone	0.594 g
Tocopherol, gamma	0.5936 mg
Fatty acids, total saturated 4:0	0.0324 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0091 g
Alanine	0.3848 g
Cholesterol	253.3339 mg
Valine	0.4805 g
Fatty acids, total saturated 18:2 undifferentiated	1.6414 g
Glycine	0.3893 g
Carotene, alpha	0.405 g
Glucose (dextrose)	2.376 g
Fatty acids, total saturated 14:0	3.7205 g
Zinc, Zn	18.5764 mg
Isoleucine	0.3984 g
Maltose	1.0368 g
Tocopherol, delta	0.1041 mg
Fatty acids, total saturated 12:0	8.4951 g
Fatty acids, total polyunsaturated	1.8926 g
Fatty acids, total saturated 14:1	0.0544 g
Tocotrienol, gamma	0.5616 mg
Leucine	0.707 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0997 g
Tocotrienol, alpha	0.0334 mg
Vitamin A, IU	65.3125 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0181 g
Folate, DFE	182.681 g
Tryptophan	0.1263 g
Vitamin C, total ascorbic acid	13.5602 mg
Phytosterols	17.1425 mg
Folic acid	44.28 g
Galactose	0.0011 g
Fatty acids, total polyunsaturated 18:1 c	3.7181 g
Fatty acids, total saturated 20:0	0.0136 g
Fatty acids, total saturated 6:0	0.128 g
Starch	32.2164 g
Tyrosine	0.291 g
Vitamin B-12	6.1663 g
Vitamin K (phylloquinone)	13.1548 g
Fatty acids, total saturated	22.911 g
Histidine	0.2233 g
Fatty acids, total monounsaturated	6.179 g
Threonine	0.3282 g
Folate, food	107.621 g
Fatty acids, total polyunsaturated 17:0	0.1179 g
Cryptoxanthin, beta	0.8175 g
Vitamin E (alpha-tocopherol)	1.3471 mg
Fatty acids, total trans	0.5123 g
Fatty acids, total trans-monoenoic	0.4125 g
Magnesium, Mg	179.6769 mg
Lysine	0.3687 g
Potassium, K	2338.3835 mg
Cystine	0.1955 g
Fluoride, F	0.77 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	0.33 cup	184	4.432	19.072
Salt	0.5 teaspoon	0	0	0
Onion	1	28	6.538	0.07
Parmesan cheese	0.25 cup	74	8	1
Oregano	0.75 teaspoon	1.9875	0.5169	0.0321
Worcestershire sauce	1.5 1/2	19.89	4.9623	0
Italian seasoning	1.5 1/2	0	0	0
Garlic Clove	3	13.41	2.9754	0.045
bread crumb	0.5 cup	213.3	38.8692	2.862
red pepper flake	0.5 teaspoon	0	0	0
beef	1	530.4012	0	12.1947