Pork & Veal Meatballs
Recipe: #34387
February 25, 2020
Categories: Ground Beef Eggs, Toaster Oven, Beef Dinner, Ground Beef Dinner, more
"From our weekday newspaper The West Australian. Times are estimated. NOTE full title of recipe is Pork & Veal Meatballs With Potato Mash."
Original is 4 servings
Ingredients
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 by Step Method
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
- 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.
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