Mix all ingredients up to and including the egg thoroughly.Form into large meatballs – a half or one-third cup measure is ideal.Roll meatballs in flour and chill for 30 minutes (skip the chilling if short of time). The flour will help thicken the gravy and the chilling will help the meatballs keep their shape until the outside is browned.Melt the butter over medium heat in a large, heavy pan and fry the meatballs quickly until the outsides are well browned.Add the water/Bovril mixture, cover, lower the heat and simmer gently until cooked through (20- 30 minutes).
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|Serving Size: 1 Recipe (791g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1536 (77%)|
|Amt Per Serving||% DV|
|Total Fat 170.7g||228 %|
|Saturated Fat 81.1g||405 %|
|Monounsaturated Fat 62.9g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 738.5mg||227 %|
|Sodium 1040.3mg||36 %|
|Potassium 1480.4mg||39 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 16g|
|Protein 95.7g||137 %|
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Calories per serving: 2002
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