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10 servings
suggest servings
| 2 1/4 | pounds | ground pork | 20 per cent fat |
| 3 | teaspoons | salt | |
| 5 | tablespoons | potato starch flour | |
| 3/4 | teaspoon | black pepper | |
| 1/2 | teaspoon | nutmeg | |
| 1/4 | teaspoon | ginger | |
| 2 1/2 | cups | milk | high in fat |
Mix the meat with salt until sticky.
Add flour and spices. Add milk, a little a time.
Be sure the meat gets sticky between each time you add milk.
The resulting blend should not be too firm. Make balls the size of a small child's fist.
Fry in a hot frying pan, when the are chestnut brown put them in simmering water or broth.
Takes about ten minutes to get finished.
| % Daily Value* | |
| Total Fat 22.0g | 35% |
| Saturated Fat 9.0g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 807mg | 34% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.0g | |
| Protein 28.0g | 57% |
| Vitamin A | 2% | Vitamin C | 1% | |
| Calcium | 10% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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In Australia measuring cups are of a slightly different size than their North American counterparts. Here is a handy chart to help convert....
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