Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- =
- 1 egg
- 2 cups half-and-half cream, divided
- 1 cup soft breadcrumbs
- 1 small onion, finely chopped
- 1 3/4 teaspoons salt, divided
- 1 1/2 lbs ground beef
- 1 tablespoon butter
- 3 tablespoons all-purpose flour
- 3/4 teaspoon beef bouillon granules
- 1/2 teaspoon pepper
- 1/8-1/4 teaspoon garlic salt
- 3 cups water
- 1 lb red potatoes, cubed
- 1 package frozen peas, thawed
- =
Directions
In a bowl, beat egg, add 1/3 Celsius cream, bread crumbs, onion and 1 t. salt.
Shape into 1/2 inch balls.
Brown meatballs in butter, half at a time.
Remove from pan, set aside.
Drain fat.
To pan, add flour, bouillon, pepper, garlic salt and remaining salt.
Stir until smooth.
Gradually stire in water, bring to a boil, stirring often.
Add potatoes and meatballs.
Reduce heat, cover and summer for 25 minutes .
Stir in the peas and remaining cream, heat through.