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RELATED RECIPES
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Meatball Parmesan Sliders
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50 minutes
4 servings
Adjust servings
Makes 8 sliders
dairy-free
(?)
Has dairy from:
parmesan cheese
milk (2%)
potato slider bun
mozzarella cheese (whole milk)
butter
gluten-free
(?)
Has gluten from:
panko bread crumb
potato slider bun
all-purpose flour
kid friendly
has meat
(?)
Has meat from:
ground beef (15% fat)
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
ground beef (15% fat)
parmesan cheese
egg (large)
milk (2%)
potato slider bun
mozzarella cheese (whole milk)
butter
granulated sugar
vegetarian
(?)
Not vegetarian due to:
ground beef (15% fat)
pescetarian
(?)
Not pescetarian due to:
ground beef (15% fat)
paleo
(?)
Not paleo due to:
panko bread crumb
parmesan cheese
milk (2%)
potato slider bun
mozzarella cheese (whole milk)
all-purpose flour
granulated sugar
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Calories as 90.5%, Sodium as 171% and Sugar as 75.9% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 35.0% of RDA
• Calories: 90.5% of RDA
• Carbs: 50.9% of RDA
• Fat (total lipid): 73.8% of RDA
• Fiber: 42.9% of RDA
• Fructose: 17.9% of RDA
• Protein: 57.6% of RDA
• Sodium: 171% of RDA
• Sugar: 75.9% of RDA
• Vitamin A (IU): 151% of RDA
• Vitamin B6: 77.3% of RDA
• Vitamin C: 34.5% of RDA
• Iron: 17.6% of RDA
• Magnesium: 50.2% of RDA
• Manganese: 20.0% of RDA
• Niacin: 98.4% of RDA
• Potassium: 42.4% of RDA
• Zinc: 71.6% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Ingredient
 
2
tbsp
 
1 1/2
tsp
 
1
tsp
toasted and crushed.
 
1
whole
finely chopped. 1/2 for sauce, 1/2 for meatballs.
 
6
cloves
minced. 2 for sauce, 4 for meatballs.
 
1
whole
finely shredded.
 
1
can
28 ounce can.
 
1 1/2
tsp
1/2 tsp for sauce, 1 tsp for meatballs.
 
1
lb
 
1/3
cups
 
1/3
cups
finely grated.
 
1
whole
 
1/3
cups
 
1
tsp
 
2
tbsp
finely chopped.
 
8
whole
see dependent recipe.
 
3/4
cups
shredded, or 8 slices.
 
 
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INGREDIENTS FOR: POTATO SLIDER BUNS
Amount
Measure
Ingredient
 
5
cups
 
2 1/4
tsp
1 envelope.
 
1 1/2
cups
at 105-115°F.
 
1/2
cups
 
1/3
cups
melted.
 
1/4
cups
 
1
tsp
 
 
PREPARATION
MAKING THE SAUCE
1.
Heat up the oil in a large skillet over medium heat.
2.
Add the crushed red pepper, fennel seeds, 1/2 diced onion, 2 cloves minced garlic and carrot.
3.
Cook, stirring, until slightly softened, about 5 minutes.
4.
Stir in the crushed tomatoes and 1/2 tsp salt.
5.
Keep on a low simmer while you make your meatballs.
MAKING THE MEATBALLS
6.
Gently mix together ground beef, 1/3 cup breadcrumbs, 1/3 cup finely grated parmesan, 1/2 onion, finely diced, 4 cloves garlic, minced, 1 large egg, 1/3 cup milk, 1 teaspoon salt, 1 teaspoon freshly ground pepper, 2 tablespoons freshly finely chopped parsley.
7.
Shape into large meatballs or meatball patties and simmer in the sauce, partially covered, over medium heat, flipping occasionally.
8.
Simmer gently until cooked through, about 20-25 minutes.
MAKING THE SLIDERS.
9.
Preheat the oven to 400°F.
10.
Arrange the buns, cut side up, on a lined baking sheet.
11.
Top the bottom buns with a bit of sauce, a meatball, and cheese. Bake until cheese is bubbly and melted, about 3 minutes.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1810
Protein 64.8 g
Carbohydrates 140 g
Iron 3.33 mg
Fiber 12.0 g
Calcium 350 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.
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