Try this Greek Meatballs with Lemon Sauce recipe, or contribute your own.
Suggest a better description1. Make meatballs: In medium bowl, combine beef, onion, rice, parsley, salt and pepper with 1/4 cup cold water. Using hands, mix well to combine. 2. Shape mixture into meatballs, 1 1/4 inches in diameter. 3. In large kettle (pot), combine boullion cubes, butter, and 4 cups water; boil. 4. Drop meatballs, one by one, into boiling liquid. Return to boiling; reduce heat, and simmer, covered, 50 minutes. 5. Mean while, make lemon sauce: In top of double boiler, over hot, not boiling, water, using rotary beater, beat eggs with 2 tbsp cold water until light and fluffy. 6. Remove 1/4 cup hot boullion from kettle; gradually add to egg mixture, beating constantly. 7. Gradually stir in lemon juice. Cook, stirring occasionally, until sauce thickens. Add salt. Remove from heat; let stand over hot water 5 minutes before serving. 8. To serve: With slotted spoon, remove meatballs to serving dish. Pour sauce over them. Sprinkle with chopped parsley. Serve the meatballs with cooked rice or mashed potatoes, if desired. Makes 6 to 8 servings. Posted to MC-Recipe Digest V1 #345 Recipe by: Lisa A Neilson
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Serving Size: 1 Serving (3112g) | ||
Recipe Makes: 1 | ||
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Calories: 7492 | ||
Calories from Fat: 5410 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 601.1g | 801 % | |
Saturated Fat 218.8g | 1094 % | |
Monounsaturated Fat 213.5g | ||
Polyunsanturated Fat 34.2g | ||
Cholesterol 5641.9mg | 1736 % | |
Sodium 2802.1mg | 97 % | |
Potassium 6318.4mg | 166 % | |
Total Carbohydrate 84.1g | 25 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 79.1g | ||
Protein 421g | 601 % | |
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: 7492
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