Soak the vienna bread in water.
Squeeze out excess water and remove the crust.
Shred decrusted bread into bowl.
Mix all ingredients very well with hands until thoroughly blended.
Shape into small egg shape meatballs.
Fry in 1/2 vegetable oil and 1/2 olive oil until crispy. (put oil into frying pan or electric frying pan so that when meatballs are put in they are only covered half way. When first side is nice and crispy, turn over and fry other side.).
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|Serving Size: 1 Serving (145g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 163 (49%)|
|Amt Per Serving||% DV|
|Total Fat 18.1g||24 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 78.9mg||24 %|
|Sodium 290.8mg||10 %|
|Potassium 378.1mg||10 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 15.6g|
|Protein 25.3g||36 %|
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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: 336
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