Redcued beef stock and dill create a tasty sauce here
Preheat the oven to 190 degrees Celsius (375F).
Combine the pork with the allspice, egg, onion and breadcrumbs in a bowl and season with sea salt and freshly ground black pepper. Mix well and form into golf-ball-sized meatballs.
Place on a large baking tray, toss with a bit of the olive oil and season.
Bake for 15 minutes or until browned. You won't need to turn them. When you remove them, use a metal spatula to scrape them from the tray.
Heat the remaining olive oil in a non-stick frying pan over medium-low heat. Add the flour and cook for 2 minutes or until lightly browned, then add the wine and stock. Whisk until it is a thick sauce.
Add the meatballs to the pan and cook for 2-3 minutes or until well coated. Scatter over the dill and serve with cranberry sauce and vegetables or potatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (250g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 327 | ||
Calories from Fat: 196 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.8g | 29 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 130.3mg | 40 % | |
Sodium 429mg | 15 % | |
Potassium 655.5mg | 17 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.7g | ||
Protein 27.4g | 39 % | |
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: 327
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