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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix together all ingredients using hands in a big bowl. To get the right consistency it is important that all ingredients get well mixed and gets softened a bit. I would say that you should knead for around 5 minutes. | 2. Form into meatballs according to the size you prefer. In Denmark meatballs used for dinner is the size of the palm of your hand, and lunch meat balls are about half of that. (Quantity for this recipe is based on dinner meatballs). | 3. Heat a non-stick pan to medium-hot and place the meatballs in the pan. If you feel they stick too much to the pan, you can add a bit of butter to the pan (not oil). Turn the meatballs with a fork once they have started to brown. Keep turning them every 4 min or so being careful that they do not brown too much. Cook for approx 15-20 min until cooked through. | 4. Serve with a potato salad, mashed potatoes or cooked potatoes with a white milk based gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra beef	350	g	ground lean	311.5	0.0	69.3	1.75
pork	150	g	ground ground lean	564.0	0.0	20.865	52.605
egg	1			71.5	0.36	6.28	4.755
breadcrumb	8	tablespoons		311.5	0.0	69.3	1.75
onion	1		shredded	64.0	14.944	1.76	0.16
water	1/2	cup		0.0	0.0	0.0	0.0
salt	1 3/4	3/4		-	-	-	-
black pepper	2	teaspoons		11.546	2.9417	0.4779	0.15

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