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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown finely chopped onion in bacon grease. | 2. Add to ground pork along with celery, allspice, cinnamon, and cloves. | 3. Shape into balls about 1-1/2 inches in diameter. | 4. Roll in seasoned flour (flour, salt, and pepper combined). | 5. Drop meatballs into boiling beef broth. | 6. Reduce temperature; simmer for 1 hour. | 7. Thicken remaining stock with browned flour; season to taste. | 8. NOTES FOR THE COOK: | 9. You may make beef stock or use boullion cubes and water. | 10. Browned flour is something our Mothers and Grandmothers made. It is very simple to make by just stirring several tablespoons of flour back and forth in a dry medium hot skillet. This type of flour will not thicken as quickly as plain flour because the heat breaks down the starch cells. It takes 3 tablespoons of browned flour to do the work of 1-1/2 tablespoons of plain flour. 'Flour may be browned in a hot oven' is what recipe says; I don't know about that; I think it could burn pretty easy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	64.0	14.944	1.76	0.16
bacon grease	1	tablespoon		115.713	0.0	0.0	12.8355
pork	2	lbs	ground	3411.072	0.0	126.1915	318.155
celery	1	cup	diced	16.16	2.9997	0.6969	0.1717
allspice	1/2	teaspoon		2.4985	0.6851	0.0579	0.0826
cinnamon	1/2	teaspoon		-	-	-	-
clove	1/2	teaspoon		2.877	0.6881	0.0627	0.1365
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
beef broth	4	cups		67.2	0.384	10.944	2.112
flour	3	tablespoons		72.285	15.8257	1.1751	0.2804

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