Directions:
- Mix together first 7 ingredients (through eggs), plus half of dill weed.
- Shape into 1 meatballs.
- Cook in hot oil in a large skillet, in several batches if necessary, until well browned, and transfer to paper towels to drain.
- Drain excess oil from skillet, leaving browned bits in pan.
- Stir in stock and Kitchen Bouquet.
- Heat to boiling, scraping the bottom of the pan.
- Return meatballs to pan, reduce heat, cover, and simmer for 15-20 minutes.
- Stir in sour cream and remaining dill, and heat thoroughly.
- Serve over rice or noodles, or individually as hors d'oeuvres.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 394.19 Kcal (1650 kJ) | ||
| Calories from fat | 166.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.49g | 28% | |
|---|---|---|---|
| Cholesterol | 111.05mg | 37% | |
| Sodium | 542.45mg | 23% | |
| Potassium | 646.97mg | 14% | |
| Total Carbs | 27.18g | 9% | |
| Sugars | 8.38g | 34% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 29.29g | 59% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 3.5mg | 20% | |
| Calcium | 83.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 169.77 Kcal (711 kJ) | ||
| Calories from fat | 71.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.96g | 28% | |
|---|---|---|---|
| Cholesterol | 47.83mg | 37% | |
| Sodium | 233.63mg | 23% | |
| Potassium | 278.64mg | 14% | |
| Total Carbs | 11.71g | 9% | |
| Sugars | 3.61g | 34% | |
| Dietary Fiber | 0.93g | 9% | |
| Protein | 12.61g | 59% | |
| Vitamin C | 0.8mg | 3% | |
| Iron | 1.5mg | 20% | |
| Calcium | 36mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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