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Meat Balls

  • 14.04.2005.
  • Moderate difficulty
  • 4
  • 50 min

Much celebrated in Nordic countries, meat balls differ from region to region. In Finland, where this recipe is coming from, they are called Lihapullat, and in Sweden Köttbulla. Finlanders suggest you serve the meat balls with cooked or mashed potatoes.

Ingredients

  • 500 g minced meat
  • 40 g Podravka Bread crumbs
  • 100 ml cooking cream
  • 1 tablespoon oil
  • 50 ml water
  • 100 g onion
  • 1 egg
  • 1 tablespoon Vegeta
  • 1/2 teaspoon allspice
  • a pinch of white pepper
  • oil for frying

Preparation

  1. 1.
    Mix the bread crumbs with water and cream and let stand for about 10 minutes.
  2. 2.
    Fry chopped onions, chill shortly and then together with allspice, white pepper, Vegeta, egg and bread crumbs add to the meat and mix thoroughly.
  3. 3.
    Out of this mixture form balls and fry them in heated oil on each side for 5 minutes.

Serving

Serve meat balls with cooked potatoes and grated carrot salad.

Advice

Form the meat balls with wet hands.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 789 / 3.298 - -
Fat g 17,77 - -
Carbohydrates g 2,70 - -
Dietary fibre g 0,19 - -
Protein g 6,63 - -
Salt g 1,20 0 0
Vitamin A μg 79,70 2 2
Vitamin D μg 7,94 4 4
Vitamin E mg 0,87 4 4
Niacin mg 2,42 17 12
Potassium mg 119,93 3 3
Calcium mg 17,12 2 2
Phosphorus mg 69,89 9 9

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)