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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Start by soaking the dry bread with some lukewarm milk (takes around 20 min). When done, quench the milk out of the bread. | 2. Meanwhile, finely chop onions and sauté with some oil or butter in a pan until they are transparent. Shred the carrot and sauté with the onions until soft. Let cool. | 3. Add all ingredients into a bowl and mix thoroughly with your hands. | 4. Add spices to taste. Remember: add a little more salt than you think you should. The frying will take off some salt, so it prevents the meatballs from tasting boring. | 5. Now heat margarine or butter in a non-stick pan, form disks from the meat dough (approx 10 cm diameter, 2-3 cm high) and fry thoroughly from both sides. | 6. Serving suggestion: with mashed potatoes and baby carrots with peas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	500	g	minced	585.0	0.0	115.35	13.45
white bread	1	old		-	-	-	-
milk				-	-	-	-
onion	1			64.0	14.944	1.76	0.16
carrot	1			52.48	12.2624	1.1904	0.3072
mustard	1	teaspoon		0.315	0.0545	0.0334	0.0049
egg	2 -3			0.0	0.0	0.0	0.0
salt				-	-	-	-
black pepper			ground	-	-	-	-
spice				-	-	-	-

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