SOOOO GOOD!
1. In a large bowl combine egg and the ? cup milk. Stir in bread crumbs, onion, the ? cup parsley, the ? t. pepper, and allspice. Add beef and pork. Mix well. Shape into 30 meatballs.
2. In a large skillet cook half the meatballs at a time in hot butter over medium heat about 10 minutes or until done (160?), turning to brown evenly. Remove meatballs from skillet, ereserving drippings; drain meatballs on paper towels. Measure 2 T drippings; if necessary, add cooking oil to make 2 T.
3. Stir flour, bouillon granules, and the 1/8 t pepper into drippings. Gradually stir in the 2 cups milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Return meatballs to skillet. Heat through. Serve over noodles. If desired, sprinkle with additional snipped parsely.
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Serving Size: 1 Serving (290g) | ||
Recipe Makes: 5 | ||
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Calories: 687 | ||
Calories from Fat: 208 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.1g | 31 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 208.7mg | 64 % | |
Sodium 486mg | 17 % | |
Potassium 610.4mg | 16 % | |
Total Carbohydrate 82.2g | 24 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 81.7g | ||
Protein 35.4g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 687
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