Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.3% of RDA
• Calories: 14.2% of RDA
• Carbs: 8.8% of RDA
• Fat (total lipid): 25.3% of RDA
• Fiber: 8.6% of RDA
• Fructose: 2.3% of RDA
• Protein: 13.4% of RDA
• Sodium: 36.5% of RDA
• Sugar: 13.7% of RDA
• Vitamin A (IU): 38.1% of RDA
• Vitamin B6: 19.8% of RDA
• Vitamin C: 17.6% of RDA
• Iron: 7.3% of RDA
• Magnesium: 9.9% of RDA
• Manganese: 9.7% of RDA
• Niacin: 34.4% of RDA
• Potassium: 18.9% of RDA
• Zinc: 17.9% 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
PREPARING THE FILLING
1.
Heat your oil, over medium heat.
2.
Saute the mushrooms for about 6 minutes, add in the onions and garlic and continue to cook, stirring often, until the liquid is gone.
3.
Season with salt and pepper. Add in the butter and cook until the mixture begins to brown. The darker brown the mushrooms become, the richer tasting they will be.
4.
Remove from heat and add in the cheddar. Allow the mixture to cool for 15 minutes or so.
5.
Add in the parsley and stir to combine.
6.
Refrigerate for 1 hour.
FRYING THE BALLS
7.
When ready to cook, preheat your oven to 350 degrees and form into meatball shape.
8.
Beat the egg. Dip each ball into the egg mixture and then into the breadcrumbs, making sure to coat the whole ball.
9.
Add an inch of oil to a frying pan and heat over medium-high.
10.
Drop each ball into the oil, browning all sides. Transfer to a paper towel lined plate and then transfer to a baking dish.
11.
Once all of the balls are fried, place the baking dish in the oven and bake for 15 minutes.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free breadcrumb for bread crumb.
2.
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free breadcrumb for bread crumb.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 284
Protein 15.1 g
Carbohydrates 24.2 g
Iron 1.38 mg
Fiber 2.41 g
Calcium 52.9 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.
