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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl mix the first 8 ingredients and form into 25 - 30 meatballs (about the size of a walnut). | 2. In a large fry pan, heat the butter (the French cook mainly with butter - not oil and this really does make a BIG difference to the overall dish). Add the prepared meatballs (I try to make mine during the day so that dinner is on the table faster). Gently fry over a medium heat (don't burn your butter) for 10 - 15 minutes shaking your pan regularly to shift the meatballs to cook on all sides. | 3. Reduce heat to low (once meatballs are ALMOST cooked through) and add the remaining ingredients. Simmer and shake the pan often for 5 minutes (sauce will thicken). Serve with buttered rice or mashed potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	kg	ground	1980.0	0.0	194.2	127.3
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	1	teaspoon	crushed	4.172	0.9257	0.1781	0.013999999999999999
breadcrumb	1/2	cup		-	-	-	-
barbecue sauce	2	tablespoons		52.29	5.8328	4.1054	1.3757
herb	1/2	teaspoon	mixed	-	-	-	-
ham	1/3	cup	chopped	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
butter	1/3	cup		456.0	20.951999999999998	14.248	38.4
milk	1	can	evaporated	827.5862	19.934	8.2399	85.7811
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
celery salt	1/2	teaspoon		-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

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