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Ingredientes
- 1 1/2 lb Grnd lamb or possibly beef
- 1 med Onion, chopped
- 1 x Clove garlic, chopped
- 1/3 c. Uncooked rice
- 2 Tbsp. Chopped parsley
- 1 tsp Dry basil or possibly mint
- 1 tsp Dry oregano Salt and pepper to taste
- 3 x Large eggs
- 2 Tbsp. Vegetable oil Chicken or possibly beef stock
- 1/4 c. Lemon juice
Direcciones
- Cooked rice Chopped parsley
- Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt and pepper. Beat two of the egg whites till they froth and add in them as well.
- Reserve yolks and the other egg for the sauce. Gently mix with a fork or possibly your hands, and form walnut-size balls. Fry meatballs in vegetable oil over low heat. When lightly brown, remove with a slotted spoon to a saucepan.
- Add in sufficient stock to cover meatballs, and simmer, uncovered, for 20 min.
- Pour off stock through a sieve, and measure it. You will need 1 1/2 c. for the sauce. To make the sauce, beat reserved egg yolks and the whole egg together till quite frothy. Whisk in lemon juice bit by bit, then whisk in warm stock bit by bit, beating steadily. Pour over meatballs, and cook, stirring, over low heat till sauce thickens. Don't let it come to a boil, or possibly it will separate. Serve on a bed of rice, sprinkled with parsley.
- Makes four servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 6 servings | |
| Calories 403 | |
| Calories from Fat 262 | 65% |
| Total Fat 29.1g | 36% |
| Saturated Fat 12.35g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 187mg | 62% |
| Sodium 120mg | 5% |
| Potassium 345mg | 10% |
| Total Carbs 11.05g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.16g | 1% |
| Protein 22.95g | 37% |
