Directions:
- Mix meat and egg together, set aside.
- Saute oil and onions until translucent, about 5 minute Add celery and cook 4 minute.
- Meanwhile put the stock, bouillon and garlic in a pot and bring to a boil.
- Add onion mixture, allspice and salt and pepper to the meat. Work well with your hands.
- Form into 1 in balls and place on a baking sheet lined with waxed paper. You should have about 30-40 meatballs.
- Slowly add meatballs, 1 at a time to the boiling stock.Add peppercorns at this time.
- Let meatballs cook 20 minute.
- Remove meatballs with a slotted spoon and and set aside.
- Strain the stock and put back into the pot over med-high heat. Reduce for 10 minute.
- Turn off heat and add cream cheese, whisking until well combined.
- Pour over meatballs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1286.83 Kcal (5388 kJ) | ||
| Calories from fat | 1054.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 117.14g | 180% | |
|---|---|---|---|
| Cholesterol | 260.79mg | 87% | |
| Sodium | 1472.25mg | 61% | |
| Potassium | 1420.4mg | 30% | |
| Total Carbs | 11.69g | 4% | |
| Sugars | 5.36g | 21% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 46.83g | 94% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 2.6mg | 14% | |
| Calcium | 136.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 155.08 Kcal (649 kJ) | ||
| Calories from fat | 127.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.12g | 180% | |
|---|---|---|---|
| Cholesterol | 31.43mg | 87% | |
| Sodium | 177.42mg | 61% | |
| Potassium | 171.17mg | 30% | |
| Total Carbs | 1.41g | 4% | |
| Sugars | 0.65g | 21% | |
| Dietary Fiber | 0.14g | 5% | |
| Protein | 5.64g | 94% | |
| Vitamin C | 0.4mg | 6% | |
| Iron | 0.3mg | 14% | |
| Calcium | 16.5mg | 14% | |
* 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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