Recipy for nice meatballs
Mix all ingredients in a large bowl, excrpt for the bread crumbs.
Preheat a big knob of butter in a large frying pan, while dividing the meat mixture into 4 equal parts.
Make sure your hands are a little moist when you're turning the meatballs. Finish by rolling the meatballs through the bread crumbs.
Start frying the meatballs over a medium to high heat, turning them every 2 min.
After they've been browned all around, transfer the frying pan onto the smallest available burner and continue to cook the meatballs on a low heat for another 20 - 25 min with the lid on the pan. Make sure to turn the meatballs every 5 min to prevent them from burning.
Add half a cup of water a couple of minutes before the end to make a gravy.
Remove the meatballs from the pan and put the pan back on a high heat.
Add a big knob of butter to the gravy to thicken it slightly.
These meatballs taste great with cooked potatoes and vegetables or on some white bread as a sandwich
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (174g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 365 | ||
Calories from Fat: 188 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.9g | 28 % | |
Saturated Fat 9.7g | 49 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 143.4mg | 44 % | |
Sodium 545.9mg | 19 % | |
Potassium 495.9mg | 13 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.6g | ||
Protein 36.6g | 52 % | |
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: 365
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