Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Mix the veal and pork together in a bowl, and stir in the milk, onion, and egg. Mix the bread crumbs into the meat. Sprinkle in the flour, and knead well to mix. Stir in the seltzer water, season to taste with salt and pepper, and mix well. The mixture should be very moist, but not dripping. | 2. Chill the meat mixture for 15 to 30 minutes in the refrigerator, to make the meatballs easier to form. | 3. Heat the margarine in a large skillet over medium heat. | 4. To form meatballs, scoop up about 2 1/2 tablespoons of meat mixture with a large spoon, and form the mixture into a slightly flattened, oval meatball about the size of a small egg. Place the meatballs into the heated skillet, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the center. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal	1/2	pound	ground	303.73400000000004	3.1733	49.1868	10.4947
pork	1/2	pound	ground	852.768	0.0	31.5479	79.5388
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
onion	1/4	cup	grated	16.0	3.736	0.44	0.04
egg	1			71.5	0.36	6.28	4.755
bread crumb	1/4	cup		106.65	19.4346	3.6045	1.431
purpose flour	1/4	cup		-	-	-	-
seltzer water	1/4	cup		0.0	0.0	0.0	0.0
salt pepper	to taste			-	-	-	-
margarine	1/4	cup		405.51599999999996	0.5076	0.5076	45.402

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