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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the veal, pork, beef, egg, 1 teaspoons salt, pepper and onion together thoroughly. | 2. Shape mixture into 1 1/2 inch balls. | 3. To boiling water, add onion soup mix, bay leaf and 1/2 tsp salt - stir until mixed. | 4. Drop meatballs into boiling water; cover pan, reduce heat and simmer for 1/2 hour. | 5. Combine flour and cold water to make a thickening agent. | 6. Add to simmering meat stock and bring back to a boil. | 7. Boil one minute uncovered or until gravy is slightly thickened. (If you would like a little more gravy, add a bit more water and thickening agent). | 8. Serve over noodles, rice or mashed potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal	1/3	lb	ground	202.4893	2.1156	32.7912	6.9965
pork	1/3	lb	ground	568.512	0.0	21.0319	53.0258
beef	1 1/2		ground	1347.1709	0.0	132.1316	86.6136
egg	1		beaten	71.5	0.36	6.28	4.755
salt	1	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
onion soup mix	1	envelope		-	-	-	-
bay leaf	1			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
water	4	cups	boiling	0.0	0.0	0.0	0.0
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
cold 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.