Sauerkraut Meatballs
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 85.3642 |
| Energy (kCal) | 1619.2134 |
| Carbohydrates (g) | 29.5199 |
| Total fats (g) | 131.4536 |
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Cuisine
European >> Deutschland >> German
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. In 4-quart saucepan over medium-high heat, heat 2 tbsp oil. | 2. Add potatoes, cabbage and onion; cook about 5 minutes until crisp-tender, stirring frequently. | 3. Add ½ cup water; cover and cook for 10 minutes, stirring occasionally. | 4. Meanwhile, in a large bowl, combine veal, pork, breadcrumbs, grated lemon peel, 1 tbsp. | 5. of the chopped parsley, salt and pepper; blend everything together with your hands or a wooden spoon. | 6. Shape mixture into 1½ balls. | 7. In 12" skillet over medium-high heat, heat 1 tbsp. | 8. oil; cook meatballs about 15 minutes, turning frequently until well browned on all sides. | 9. Using a slotted spoon, remove meatballs to saucepan with cabbage mixture; keep warm. | 10. Stir flour into drippings in skillet; add the lemon juice, remaining 1 tbsp. | 11. parsley and Worcestershire sauce and capers. | 12. Gradually stir in ¾ cup water; increase heat to high. | 13. Bring to boil; reduce heat to low; cook 1 minute. | 14. To serve, pour mixture over meatball-cabbage mixture in saucepan and toss well. | 15. Spoon into serving bowl. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| vegetable oil | 3 | tablespoons | 351.69599999999997 | 0.0 | 0.0 | 40.8 | |
| potato | 1 | scrubbed sliced | - | - | - | - | |
| red cabbage | 8 | ounces | cored sliced | 70.3067 | 16.7149 | 3.2432 | 0.3629 |
| onion | 1/2 | cup | diced | 32.0 | 7.472 | 0.88 | 0.08 |
| veal | 8 | ounces | ground lean | 303.7333 | 3.1733 | 49.1867 | 10.4947 |
| pork | 8 | ounces | ground lean | 852.768 | 0.0 | 31.5479 | 79.5388 |
| breadcrumb | 1 | cup | - | - | - | - | |
| lemon | 1/2 | teaspoon | grated rind | 0.6404 | 0.2058 | 0.0243 | 0.0066 |
| parsley | 2 | tablespoons | chopped | 2.736 | 0.4811 | 0.2257 | 0.06 |
| white wine | 2 | tablespoons | - | - | - | - | |
| worcestershire sauce | - | - | - | - | |||
| salt black pepper | - | - | - | - | |||
| purpose flour | 2 | teaspoons | - | - | - | - | |
| lemon juice | 1 | tablespoon | 3.355 | 1.0523 | 0.0534 | 0.0366 | |
| caper | 1 | tablespoon | drained | 1.9780000000000002 | 0.4205 | 0.203 | 0.07400000000000001 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.