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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| 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 |
| 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
- 200–300 ml (¾–1¼ cups) liquid, such as water , milk or cream
- 50 ml (¼ cup ) dried bread crumbs
- 250 g (9 oz ) ground beef
- 250 g (9 oz) ground pork
- 1 egg
- 1 small onion , finely chopped or grated
- Salt
- Pepper
- Butter for frying
Directions
Combine the liquid and bread crumbs in a bowl, and let it sit for 7–8 minutes.
Mix in the ground beef, ground pork, egg, onion, salt, and pepper.
Shape the mixture into round meatballs, approximately 2–3 centimeters (1 inch ) in diameter.
Pan fry the meatballs on medium heat in a frying pan with butter for approximately 3–5 minutes. Fry them on all sides until they are brown and not pink in the middle. Shaking the pan occasionally will help the meatballs cook evenly.
Serve them with mashed potatoes with a veal based brown sauce made with cream and lingonberry preserve or cranberry preserve .