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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix dry ingredients. | 2. Lightly beat eggs, Worcestershire sauce, and half-and-half; add to dry ingredients and mix well. | 3. Add the meat of your choice, mix well. Form into 3/4-inch balls. | 4. (I cheat, after I roll them I flatten mine until they're about 3/8-inch thick. They're easier to fry that way, just flip them with a spatula when one side is done instead of rolling them around trying to get them evenly cooked on all sides). | 5. Brown well on all sides; drain on a paper towel. | 6. To freeze, place freezer paper, slick side up on a cookie sheet. | 7. Arrange the cooled meat balls on it. | 8. When frozen transfer to freezer bags. | 9. I usually make a double or triple batch so I'll have extra to freeze, they're that handy to have about. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian sausage	1	lb	ground	1569.4315	2.9484	64.637	142.1107
breadcrumb	4	tablespoons		-	-	-	-
onion flake	1	tablespoon		17.45	4.164	0.4475	0.023
garlic granule	1/2	teaspoon		-	-	-	-
italian seasoning	1	teaspoon		-	-	-	-
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
half	2	tablespoons		-	-	-	-
worcestershire sauce	1	dash		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.