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Force Meat Balls

Name: Force Meat Balls
Yield: 2 servings
Ingredients: one pound of chopped veal or other meat; one egg; one cup or less of bread crumbs; season with salt; red pepper; a little butter or raw pork chopped fine; the whole well moistened with warm water

From The new home cook book, 1896

Serves 2

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

694Calories

83 gProtein

39 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories694 kcal

Protein83 g

Carbohydrates39 g

Fiber2.4 g

Sugars3.4 g

Total Fat20 g

Saturated Fat5.6 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat2.9 g

Omega-30 g

Cholesterol361 mg

Sodium633 mg

Potassium907 mg

Calcium168 mg

Iron5.7 mg

Magnesium90 mg

Phosphorus706 mg

Zinc13 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E1.3 mg

Vitamin K19 mcg

Vitamin B60.9 mg

Vitamin B124.2 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.1 mg

Niacin (B3)23 mg

Folate106 mcg

Choline360 mg

Caffeine0 mg

Water172 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new home cook book (1896), page 40. The excerpt below is the record exactly as published.

FORCE MEAT BALLS. Mrs. James S. Gibbs. Mix with one pound of chopped veal or other meat; one egg; a little butter or raw pork chopped fine; one cup or less of bread crumbs ; the whole well moistened with warm water, or what is better, the water from stewed meat; season with salt and red pepper

Cook this with the app: pantry check, scaling, and the assistant.