Recipe Details
Ingredients
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½poundground veal
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½poundground pork
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¼cupmilk, or as needed
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¼cupfinely grated onion
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1largeegg
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¼cupbread crumbs, or as needed
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¼cupall-purpose flour
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¼cupseltzer water
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salt and pepper to taste
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¼cupmargarine
Cooking Directions
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Mix veal and pork together in a bowl until well combined. Stir in milk, onion, and egg. Mix in bread crumbs, then flour; knead well to mix. Mix in seltzer water, salt, and pepper until well combined. The mixture should be very moist, but not dripping. Cover and refrigerate for 15 to 30 minutes.
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Form about 2 1/2 tablespoons meat mixture into a slightly flattened, oval meatball about the size of a small egg. Repeat to make remaining meatballs.
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Melt margarine in a large skillet over medium heat. Fry meatballs in the hot skillet until no longer pink in the center and well browned on the outside, about 15 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories417 | |
| % Daily Value * | |
| Total Fat 29g |
38% |
| Saturated Fat 9g |
44% |
| Cholesterol 135mg |
45% |
| Sodium 284mg |
12% |
| Total Carbohydrate 13g |
5% |
| Dietary Fiber 1g |
3% |
| Protein 25g |
49% |
| Vitamin C 1mg |
1% |
| Calcium 61mg |
5% |
| Iron 2mg |
11% |
| Potassium 422mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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