Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. (For Broth). | 2. Cover pork hocks with water, add chopped onion, garlic powder, allspice, salt and pepper. Simmer for about 2 hours. Add water as needed. | 3. Remove hocks, cool and take meat off bones. Strain the broth and reserve. | 4. (For Meat Balls). | 5. Mix ground meat, egg, allspice, onion salt, onion chips, garlic powder, nutmeg and allspice together and form into small meatballs. Roll the meatballs in flour to coat. Place on a cookie sheet and bake at 350 degrees for 20 minutes. | 6. Brown the dry flour in frying pan until light golden brown. Mix flour well with 1 ½ cup water and add to broth. Once meatballs are out of the oven, place in a casserole dish and cover with broth. Simmer in 275 degree oven for 3 hours. Add meat from pork hocks and let simmer for another hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork hock	4			4268.1697	0.0	476.9867	263.079
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
onion	1			64.0	14.944	1.76	0.16
onion salt	1	teaspoon		-	-	-	-
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
allspice	1/4	teaspoon		1.2492	0.3426	0.0289	0.0413
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
onion chip	1/4	cup	dehydrated	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
egg	1			71.5	0.36	6.28	4.755
flour				433.71	94.954	7.0508	1.6827
flour	3/4	cup		433.71	94.954	7.0508	1.6827

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