- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 20 meatballs
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 192.11 (Kcal)
- Carbohydrates 14.06 (g) of which sugars 0.53 (g)
- Proteins 16.13 (g)
- Fat 7.91 (g) of which saturated 2.72 (g)of which unsaturated 4.41 (g)
- Fibers 1.21 (g)
- Sodium 455.95 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tips and Variations
I used a mix of green olives and Taggiasca olives. You can also use Greek olives or black olives, as long as they are not too strong in taste.
For the mixture, you can use sandwich bread, sliced bread, tramezzino bread, or stale bread crumbs.
You can season with other herbs, like thyme or oregano.
If you prefer to fry the meatballs in a pan, the mixture should be a bit less soft, so add breadcrumbs.
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