Photo: Cala
Estimated Nutrition (whole recipe, rough)
1450
Calories
79g
Protein
50g
Fat
165g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Parsnip | 1/2 cup (78g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 5 cups beef stock
- 1 1/2 Lbs ground pork
- 2 carrots diced
- 1 parsnip diced
- 1 celery knob diced
- 1 cup rice half cooked
- 2 eggs
- 5 oz flour
- paprika
- Salt and pepper
- 1 or 2 cloves of garlic crushed
- 1 Tbs lard
- bunch of parsley
- =
Directions
1
Sauté vegetables in half the lard. Prepare
2
meatballs. Mix rice, pork, eggs, garlic,
3
flour, salt, pepper, and make small meat-
4
balls. Add meatballs and vegetables to
5
broth and cook for 15 minutes or until
6
meatballs are done. Garnish with parsley
7
and serve hot.
Recipe sourced from
fandom