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  Butter/Margarine 3 Tablespoon
  Shallots/1 small onion 2 , chopped
  Fresh bread crumbs 6 Cup (96 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Eggs 3 , slightly beaten
  Salt To Taste
  Pepper To Taste
  Nutmeg 1⁄2 Teaspoon
  Pork shoulder 2 Pound, ground
  Regular all purpose flour 1⁄2 Cup (8 tbs)
  Lemon 1
  Potatoes 2
  Cocktail onions 1⁄3 Cup (5.33 tbs), drained
  Canned condensed beef broth 10 1⁄2 Ounce, undiluted (1 can)
  Oregano 1 Teaspoon
  Paprika 1⁄4 Teaspoon
  Snipped parsley 1 Tablespoon

Day before:
1. In 1 tablespoon butter saute shallots until golden. In large bowl, soften bread crumbs in 1 cup milk, 1/2 cup white wine, and beaten eggs. Then add shallots, 1 tablespoon salt, 1 teaspoon pepper, 1/2 teaspoon nutmeg, and ground pork; fold until all are blended.
2. Shape meat mixture into 24 large meat balls; place on wax-paper-lined cookie sheet or trav. Now roll each meat ball in flour until well coated; return to cookie sheet; refrigerate.
About 1 hour and 30 minutes before supper:
1. Prepare Lemon Potatoes as recipe directs.
2. Heat 2 tablespoons butter in Dutch oven; meanwhile reroll each meat ball in flour. In hot butter saute meat balls until brown, setting them aside as completed.
3. Now return meat balls to Dutch oven; add cocktail onions, beef broth, 1/4 cup water, and 1/4 cup wine. Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon nutmeg, oregano, and paprika. Simmer, covered, 30 minutes.
4. Thicken gravy, if desired, with 1 tablespoon flour stirred to smooth paste with 1 tablespoon cold water. Arrange meat balls on heated platter with Lemon Potatoes. Pass gravy in gravy boat; sprinkle meat balls with parsley.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3691 Calories from Fat 1602

% Daily Value*

Total Fat 179 g275.4%

Saturated Fat 72.3 g361.6%

Trans Fat 1 g

Cholesterol 1305 mg435%

Sodium 5700 mg237.5%

Total Carbohydrates 292 g97.3%

Dietary Fiber 23.3 g93.4%

Sugars 26.3 g

Protein 228 g456.8%

Vitamin A 98.7% Vitamin C 251.5%

Calcium 98.9% Iron 186.5%

*Based on a 2000 Calorie diet

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