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German Meatballs with Sauerkraut

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)173.6795
Energy (kCal)1708.0767
Carbohydrates (g)16.9584
Total fats (g)103.7154
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a mixing bowl, combine ground beef and pork, onion, breadcrumbs, parsley, salt, | pepper, garlic, Worcestershire, egg, and milk. | 2. Shape into 1½" to 2" meatballs, and chill until set. | 3. Heat the oil in a large skillet, and brown the meatballs on all sides. | 4. Remove meatballs, and drain fat from pan, leaving browned bits in bottom. | 5. Add sauerkraut and juice to skillet, and top with meatballs. | 6. Cover and simmer for 15-20 minutes or until meatballs are done. | 7. Add water or wine if necessary to keep sauerkraut moist. | 8. Sprinkle with parsley for garnish. | 9. Serve with buttered boiled potatoes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 1 1/4 1/4 ground lean 663.0015 0.0 130.7303 15.2434
    pork 1/2 lb ground 852.768 0.0 31.5479 79.5388
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    fine breadcrumb 3/4 cup - - - -
    parsley 3 tablespoons chopped 4.104 0.7216 0.3386 0.0901
    salt 1 1/2 1/2 - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    garlic granule 1 teaspoon - - - -
    worcestershire sauce 2 teaspoons 8.84 2.2055 0.0 0.0
    egg 1 beaten 71.5 0.36 6.28 4.755
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    extra virgin olive oil 2 -3 tablespoons - - - -
    sauerkraut 1 jar undrained - - - -
    water - - - -
    parsley chopped 4.104 0.7216 0.3386 0.0901
    potato buttered boiled - - - -

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



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