Pork & Veal Meatballs

4
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. NOTE full title of recipe is Pork & Veal Meatballs With Potato Mash."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (345.9 g)
  • Calories 551.4
  • Total Fat - 22.5 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 226.6 mg
  • Sodium - 689.5 mg
  • Total Carbohydrate - 77.1 g
  • Dietary Fiber - 6 g
  • Sugars - 39.4 g
  • Protein - 13.8 g
  • Calcium - 95.1 mg
  • Iron - 3.9 mg
  • Vitamin C - 24 mg
  • Thiamin - 0.3 mg

Step 1

Combine soup, sauce and 1 1/2 cups water in a large saucepan over a high heat and bring to boil and then gently boil for about 10 minutes, or until slightly thickened.

Step 2

Meanwhile, make meatballs - combine all ingredients in a large bowl and mix well.

Step 3

Roll tablespoons of mixture into balls (should make 24).

Step 4

Add meatballs to soup mixture in pan and return to boil and gently boil for a further 6 minutes, or until meatballs are cooked through and then remove from heat.

Step 5

Serve with mashed potato and sprinkle with parmesan.

Tips & Variations


  • TIPS - Pork and veal mince can be replaced with beef or chicken mince.
  • Meatballs can be prepared up to one day ahead and placed in a single layer on a tray and covered and refrigerate.

Related