Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.8% of RDA
• Calories: 10.6% of RDA
• Carbs: 1.2% of RDA
• Fat (total lipid): 21.3% of RDA
• Fiber: 2.1% of RDA
• Fructose: 0.6% of RDA
• Protein: 13.4% of RDA
• Sodium: 5.0% of RDA
• Sugar: 2.1% of RDA
• Vitamin A (IU): 5.5% of RDA
• Vitamin B6: 26.8% of RDA
• Vitamin C: 3.7% of RDA
• Iron: 1.1% of RDA
• Magnesium: 5.0% of RDA
• Manganese: 1.4% of RDA
• Niacin: 27.3% of RDA
• Potassium: 6.7% of RDA
• Zinc: 10.7% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
In a small sauce pan, heat up a splash of olive oil over moderate heat.
2.
Add the onions and fennel seeds and cook until the onions are translucent and slightly brown, about 6-8 minutes.
3.
Remove the onions and fennel seeds from the pan, set aside to cool.
4.
PREPARING THE MEATBALLS.
5.
In a mixing bowl, combine the ground pork, parsley, panko, egg, salt, pepper, and the cooled onions and fennel seeds.
6.
Mix well and shape into 1-inch size meatballs (about 1.5 to 2 tablespoons).
7.
Heat about a tablespoon of oil in a large skillet over medium-high heat until hot and shimmery.
8.
Add the meatballs to the pan, being careful not to overcrowd.
9.
Brown the meatballs on all sides, turning as needed, about 4-5 minutes per side, 20 minutes total.
10.
Check for doneness by cutting one open and ensuring there is no pink.
NOTES, TIPS, TRICKS, HINTS, ETC:
Enjoy as an appetizer hot, or serve with your favorite sauce and pasta.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 211
Protein 15.1 g
Carbohydrates 3.44 g
Iron 0.20 mg
Fiber 0.60 g
Calcium 7.50 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
