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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix together the ground meat, potatoes,onion, salt and Allspice. | 2. Mix well, use your hands. | 3. Shape the mixture into Ping Pong sized meatballs. | 4. Put the Broth and water in a saucepan and bring to a boil. | 5. Drop in the meatballs and return to boil.Simmer lightly for 5 minutes. | 6. Using a slotted spoon remove meatballs and drain on a paper towel. | 7. Reserve the broth. | 8. At this point you may store the meatballs and the broth (separately) in your fridge for up to 2 days. | 9. When you are ready to serve the meatballs melt the butter with the oil in a frypan and brown the meatballs on all sides shaking the pan frequently for even browning. | 10. Add the reserved broth to the pan and simmer until the meatballs are cooked through. | 11. If you wish you may add a little flour to thicken the broth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck	2	lbs	ground	1269.3362	2.8107	191.5791	55.0348
potato	1 1/2	cups	grated raw	173.25	39.3525	4.6125	0.2025
onion	5	tablespoons	grated	20.0	4.67	0.55	0.05
salt	3	teaspoons		-	-	-	-
allspice	1 1/2	1/2		7.4955	2.0554	0.1736	0.2477
beef broth	1	can		30.45	0.174	4.959	0.9570000000000001
water	6	ounces		0.0	0.0	0.0	0.0
butter	1/4	cup		342.0	15.714	10.686	28.8
olive oil	2	tablespoons		238.68	0.0	0.0	27.0

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