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Italian Meatballs-Pasta Machine














Trans-fat Free, Good source of fiber


1 ½ Pounds ground beef, lean
½ cup onions
finely diced
cup celery leaves
finely minced
2 tablespoons green bell peppers
1 teaspoon salt
1 tablespoon italian seasoning
1 clove garlic
3 cups bread crumbs
2 large eggs


Use meatball/bagel die.

Put ground beef, salt, pepper, spices, celery, onion, green pepper and about one cup of bread crumbs in mixing bin.

Mix lightly.

Add eggs and extrude.

Add bread crumbs by the tablespoonful through the top grates as necessary to keep the mixture extruding and from bunching up around the blades.

Extrude in 1½ inch pieces and roll each into a ball.

Sauté in a pan with 2 tb. olive oil until browned, or put on broiler rack and bake in a 350℉ (180℃) oven for about 30 minutes or until browned and firm.

The oven method is most efficient if doing a large quantity for the freezer.

If to be frozen, cool and freeze in zip-loc bags or rigid containers in meal-sized batches.

To serve with pasta, add to Spaghetti Sauce (bottled or homemade) and simmer for 30 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 29217% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 975mg 41%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 13%
Sugars g
Protein 23g
Vitamin A 2% Vitamin C 7%
Calcium 13% Iron 20%
* based on a 2,000 calorie diet How is this calculated?


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