Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Water | 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
- =
- 7 ounces ground beef
- 7 ounces ground veal
- 3 1/2 ounces ground pork
- 1 egg
- 1/2 cup water
- 1/2 cup heavy cream
- 3 tablespoons finely chopped onions
- 3 tablespoons dry breadcrumbs
- 2 small boiled potatoes, cold and mashed
- salt
- white pepper
- 1/4 teaspoon epice riche
- allspice
- ginger
- 4-5 tablespoons butter
- =
Directions
Fry the onion light yellow in a little butter.
Soak the breadcrumbs in the liquid.
Mix everything and add spices to taste.
Make 1 inch meatballs .
Put them on a plate coated with a little flour and fry on all sides in lots of butter.
Place the meatballs on a hot plate, fry the flour in the remaining fat and pour in the stock and the cream.
Boil for a few minutes.
Add soy, salt and pepper to taste and pour the hot sauce over the meatballs.
Serve hot with mashed potates, pickled cucumber and preserved lingonberry or cranberry.