| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Swedish | Meats, Poultry | 10 | Servings |
INGREDIENTS
| PER SERVING = 4 | ||
| 2 | c | Whole-wheat bread crumbs |
| 1 | c | Skim milk |
| 1 1/2 | lb | Ground turkey |
| 1/2 | lb | Extra-lean ground beef |
| 2 | Eggs, whole | |
| 2 | Eggs, whites | |
| 1 | Onions, finely chopped | |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| 2 | t | Sugar |
| 1/2 | t | Ginger |
| 1/2 | t | Nutmeg |
| 1/2 | t | Allspice |
| 1/2 | t | Dry mustard |
| 3 | c | Beef stock |
| 4 | T | Flour |
| 2 | t | Instant coffee |
| Cals | ||
| Mg chol | ||
| Gm dietary fiber | ||
| Gm fat | ||
| *mg sodium |
INSTRUCTIONS
Soak the bread crumbs in the milk for several minutes. Meanwhile, combine the ground turkey and ground beef. Beat the whole eggs and egg whites together and add to the meat mixture. Add the moistened bread crumbs, onion, and seasonings to the meat mixture and mix well. Form into 1 1/2-inch balls (makes 40-50) and refrigerate overnight. Line up the meatballs on a large pan-like cookie sheet (with edges) and bake at 350F for 25-30 minutes, turning halfway through cooking time. While meatballs are cooking, heat stock in a large pot. Gradually add the flour, stirring constantly. Cook and stir until slightly thickened. Stir in the instant coffee. Remove the meatballs from the oven and transfer them to the beef stock using a slotted spoon to allow grease to drain away. Simmer for 45 minutes and serve. Makes 10 servings of 4 meatballs each. Recipe By : From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“No one can ignore Jesus forever”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 254
Calories From Fat: 114
Total Fat: 12.6g
Cholesterol: 104.8mg
Sodium: 908.6mg
Potassium: 419.3mg
Carbohydrates: 11.8g
Fiber: <1g
Sugar: 4.6g
Protein: 22.9g