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Suggest a better description1. Mix the meat with the milk, half of the onion (chopped up), bread crumbs, salt, cumin and the eggs. Form the meatballs by hand. 2. Toast, hollow out and soak the chili. 3. Toast peel and liquify the tomato together with the half onion, the garlic, chili and pepper. Fry it together until the flavor peaks. Add three cups of water and when the water begins to boil add the meatballs and cook well (15-20 minutes). Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland
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Serving Size: 1 Serving (1877g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4060 | ||
Calories from Fat: 1902 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 211.4g | 282 % | |
Saturated Fat 73.8g | 369 % | |
Monounsaturated Fat 74.1g | ||
Polyunsanturated Fat 21.3g | ||
Cholesterol 2543.5mg | 783 % | |
Sodium 8485.1mg | 293 % | |
Potassium 3878.9mg | 102 % | |
Total Carbohydrate 314.1g | 92 % | |
Dietary Fiber 25.6g | 102 % | |
Sugars, other 288.5g | ||
Protein 217.5g | 311 % | |
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: 4060
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