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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. instructions: | 2. heat the onion till golden in a couple of tablespoons of lightly browned butter. | 3. mash the potatoes and moisten the rusk flour in a little water. | 4. mix all the ingredients until there is consistency and flavour generously with salt, white pepper and (optional) a little finely crushed allspice. | 5. use a pair of spoons to shape the mixture into relatively large, round balls and transfer to a floured chopping board. | 6. fry them slowly in plenty of butter. | 7. how to make the cream sauce: | 8. swirl the boiling water or beef stock in a pan. | 9. add cream and thicken with white flour if preferred. | 10. season well with salt and pepper. | 11. serve the meatballs with the sauce and freshly boiled potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	250		minced	132600.3007	0.0	26146.0593	3048.6736
pork	250		ground	426384.0	0.0	15773.94	39769.38
egg	1			71.5	0.36	6.28	4.755
cream	200 -300	ml		0.0	0.0	0.0	0.0
onion	2 1/2	1/2	finely-chopped	160.0	37.36	4.4	0.4
fine dutch rusk crumb	50	ml	unsweetened	-	-	-	-
potato	2	cold	boiled	-	-	-	-
margarine	4 -5	tablespoons		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-
cream	100	ml		0.0	0.0	0.0	0.0
beef stock	200	ml		144.8594	15.7854	5.347	6.8382
soya sauce				-	-	-	-
white flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
salt				-	-	-	-
white pepper				-	-	-	-

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