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Receta Greek Meatballs With Egg And Lemon Sauce

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Raciónes: 6

Ingredientes

Cost per serving $0.26 view details

Direcciones

  1. Cooked rice Chopped parsley
  2. 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.
  3. 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.
  4. Add in sufficient stock to cover meatballs, and simmer, uncovered, for 20 min.
  5. 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.
  6. 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%
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