Estimated Nutrition (whole recipe, rough)
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| 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
- =
- 1 1/2 lbs ground beef
- 2 cups potatoes, peeled,cooked,and mashed
- 1 small grated onion
- 1/4 cup chopped peeled cooked beets
- 2 tablespoons chopped dill pickles
- 2 eggs
- 1/2 cup light cream
- 2 teaspoons salt (to taste)
- 1/4 teaspoon pepper (to taste)
- 4 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup milk
- 1/2 teaspoon worcestershire sauce
- 1/8 teaspoon ground nutmeg
- hot cooked noodles
- =
Directions
Mix ground beef lightly with mashed potatoes, onion, beets, dill pickles, eggs, cream, 1 tsp salt, and pepper until well blended.
Shape into 36 meatballs, then flatten each slightly.
Brown, a few at a time, in butter or margarine, in a large frying pan, adding butter or margarine as needed.
When cooked through, remove with a slotted spoon and set aside.
Blend flour and remaining tsp of salt into dripping in pan (add more black pepper if you like); stir in the beef broth, milk, nutmeg, and Worcestershire sauce.
Cook, stirring constantly, until the gravy thickens.
Place the meatballs in the gravy and simmer 10-15 minutes on low.
Serve over hot cooked noodles.