Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 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
- =
- 1/2 lb beef chuck , fat free
- 1/2 lb fresh lean pork, fat free
- 1/2 lb veal, all fat
- 2 tablespoons breadcrumbs
- 1/4 cup cream
- 2 tablespoons diced beef marrow
- 2 tablespoons butter
- 1/2 cup chopped onions
- 1 tablespoon chopped shallots
- 1/2 teaspoon chopped garlic
- 1 teaspoon grated fresh lemon rind
- 2 tablespoons chopped parsley
- 1 tablespoon salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon thyme
- 2 eggs
- 3 tablespoons butter
- 2 tablespoons vegetable oil
- =
Directions
Prepare the meat balls at least an hour before cook.
Soak the crumbs in the cream for 5 minutes, then put them in a mixing bowl with the marrow and ground meats.
Melt the 2 T butter in a frying pan and in it cook the chopped onion, shallots and garlic over moderate heat for 5 min.
Add the grated lemon rind, parsley, salt, pepper, and thyme.
Beat the 2 eggs and pour them over the meat.
Beat this mixture until the ingredients are combined and the meat loses its granular texture.
Form into small balls.
Roll it over the meat until you have shaped it into a sphere.
Place the meat balls on a baking sheet or platter lined with wax paper.
Roll each lightly in flour just before frying them.
Cover them with another sheet of waxed paper, and chill for at least an hour.
Melt the 3 Tab. butter and 2 Tab. oil over high heat in a large heavy frying pan.
Drop into the pan enough meat balls to cover the bottom .
At once slide the pan back and forth over the burner so that they roll around in the hot fat.
Turn the heat down to moderate, and cook the balls 6-7 minutes longer.
Transfer the finished meatballs to a casserole .
If the fat remaining in it is brown, pour off all but 3 Tab. of it.
Stir into the pan 2 Tab of flour and mix it to a smooth paste with the fat .
Return the pan to a low heat and cook this roux for a minute of so.
Then pour in the cup of stock.
Raise the heat and beat this sauce together until it boils.
Then turn the heat down to the barest simmer.
Stir the sour cream into the sauce, about a Tab. at a time .
Add the fresh dill, lemon juice, salt to taste and cayenne.
Pour the sauce over the meatballs in the casserole.
Buttered rice, noodles or pasta of any kind go well with this.