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Suggest a better description1. In a large pot or Dutch oven over medium heat, heat oil and brown meatballs on all sides. Add onion, oregano, stock, and rice. Bring to a boil over medium-high heat, cover, reduce heat, and simmer until rice is tender (about 25 minutes). 2. Add zucchini and cook, uncovered, until just tender (4 to 6 minutes). Season with salt and serve with lemon wedges. Lamb Meatballs: In a medium bowl, beat egg. Mix in salt, garlic, pepper, and bread crumbs. Lightly mix in lamb. Shape into 3/4-inch meatballs. Recipe By : The California Culinary Academy From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (421g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 415 | ||
Calories from Fat: 295 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.7g | 44 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 134.6mg | 41 % | |
Sodium 147.3mg | 5 % | |
Potassium 297.5mg | 8 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 7.3g | ||
Protein 21g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 415
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