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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix meat and onions together. Add egg and mix again. Add flour and remaining ingredients. | 2. Using a melon baller or small spoon, form into melon ball sized balls. Place on waxed paper and slightly squish each ball so it is flattened slightly. | 3. Melt butter in frying pan and cook balls for 10 min on each side at medium heat. While frying the balls on the last side to be browned, make the gravy. | 4. Melt butter over low heat in a medium saucepan. Add flour and stir until smooth. Add half of the meat stock slowly while constantly stirring. Raise heat to high and bring to a boil. Add rest of the stock along with the vinegar and boil for 3 minutes, while constantly stirring. Add pepper and salt. Add sherry and dill, if using, at the very end, just before removing from heat. Remove from heat, allow gravy to cool for 4-5 minutes, while stirring constantly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	3/4		ground	1279.152	0.0	47.3218	119.3081
veal	3/4	lb	ground	455.601	4.76	73.7802	15.742
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
onion	1		minced	64.0	14.944	1.76	0.16
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
egg	1			71.5	0.36	6.28	4.755
butter	4	tablespoons		342.0	15.714	10.686	28.8
flour	4	tablespoons		72.285	15.8257	1.1751	0.2804
beef stock	3	cups		514.08	56.0196	18.9756	24.2676
white vinegar	3	tablespoons		8.046	0.0179	0.0	0.0
salt pepper				-	-	-	-
sherry wine	3	tablespoons		-	-	-	-
dill	1	teaspoon		6.405	1.1586	0.3356	0.3053

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