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Andreas Viestad's Pork Meatballs With Prunes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)163.218
Energy (kCal)4485.553
Carbohydrates (g)42.4192
Total fats (g)403.0137
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl, mix the meat with ginger, nutmeg, curry, salt and potato starch. Add milk. Leave while you make stuffing. | 2. In a pot, mix the prunes, apples, caraway, and pinch of curry powder. Pour port wine over mixture and bring to boil for 3-5 minutes until it thickens. Remove from heat and allow to cool. | 3. Dip a spoon in some cold water. Take a nice handful of the meat pate and flatten it out in your hand. Add some of the stuffing mixture to the pate and try to seal off the stuffing so that it remains inside the meatball. | 4. Fry the meatballs in butter over medium high heat. It takes about 7 minutes, depending on the size of your meatballs. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 2 1/2 minced 4263.84 0.0 157.7394 397.6938
    ginger 1 teaspoon powdered 1.6 0.3554 0.0364 0.015
    nutmeg 1/2 teaspoon 5.775 0.5422 0.0642 0.3994
    salt 1 pinch - - - -
    curry powder 1 teaspoon 6.5 1.1166 0.2858 0.2802
    potato starch 1 tablespoon - - - -
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    prune 1/4 chopped 61.425 16.262999999999998 0.509 0.11699999999999999
    apple 1 peeled de-cored chopped 65.0 17.2625 0.325 0.2125
    caraway seed 1 teaspoon 6.992999999999999 1.0479 0.4152 0.3064
    curry powder 1 pinch 6.5 1.1166 0.2858 0.2802
    port wine 1/2 cup - - - -

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



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