Can substitute parsley for coriander, if neccessary. Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and 1/4 teaspoon pepper (or to taste) in a large bowl. Shape into small balls, about the size of golf balls. Saute onion and garlic in heated oil in a large kettle until tender. Mix in tomato paste. Add bouillon; season with salt and pepper. Bring to a boil. Add meatballs and reduce heat. Cook slowly, covered, about 30 minutes, until meatballs are cooked. Stir in coriander or parsley. Serves 6 to 8.
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|Serving Size: 1 Serving (624g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 335 (60%)|
|Amt Per Serving||% DV|
|Total Fat 37.3g||50 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 105.5mg||32 %|
|Sodium 1919mg||66 %|
|Potassium 1362.4mg||36 %|
|Total Carbohydrate 23.8g||7 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 20.6g|
|Protein 31.5g||45 %|
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Calories per serving: 554
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