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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine meatball ingredients until smooth, then chill. | 2. Saute the onion, celery and juniper berries in the oil until tender. Stir in the kraut, salt, pepper, apple juice, and water. Bring mixture to a boil, then reduce heat, cover and simmer for 60-90 minutes or until most all of the liquid has cooked away. Keep warm. | 3. Form meat mixture into meatballs, using wet hands. Grill meatballs (you can place on soaked skewers if you like)(I like grilling them on an oiled fine-mesh grate) over hot coals or broil or bake until cooked through. Serve meatballs with kraut. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
polish sausage	1			1477.87	7.3894	63.9201	130.1976
apple cider vinegar	2	tablespoons		-	-	-	-
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
brown sugar twin	1	teaspoon		-	-	-	-
allspice	1/2	teaspoon		2.4985	0.6851	0.0579	0.0826
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
egg	1			71.5	0.36	6.28	4.755
oat flour soy	1	tablespoon		-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
sauerkraut	2			80.8996	18.2237	3.8747	0.5961
onion	1		chopped	64.0	14.944	1.76	0.16
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
juniper berry	1	tablespoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
carb apple juice	1	cup	low	-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0

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