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Almond Meatballs (Spain)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)87.5852
Energy (kCal)1723.1686
Carbohydrates (g)6.5273
Total fats (g)149.3404
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl, combine the veal & pork with the egg, bread crumbs, galic, almonds, salt & pepper, mixing well, but DO NOT KNEAD. | 2. Form into balls from 1/2 inch in diameter to 1 inch diameter. | 3. Put oil in a large skillet & turn the heat to medium. | 4. One by one, dredge the meatballs in the flour & add them to the oil, before cooking, turning as necessary, 10 to 15 minutes or until nicely browned all over. | 5. Serve hot or at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    veal 1/2 lb ground 303.73400000000004 3.1733 49.1868 10.4947
    pork 1/2 lb ground 852.768 0.0 31.5479 79.5388
    egg 1 71.5 0.36 6.28 4.755
    breadcrumb 1/2 cup - - - -
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    almond 1/4 cup blanched chopped 481.78 0.0 0.0 54.5
    salt 1/4 teaspoon - - - -
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    extra virgin olive oil 2 tablespoons - - - -
    purpose flour 1/4 cup - - - -

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



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