Estimated Nutrition (whole recipe, rough)
Counts 17 of 19 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3/4 pound lean ground lamb
- 3 slices white bread, with crusts trimmed, broken into small pieces
- 1/2 cup finely chopped onion
- 3 tablespoons chopped fresh parsley
- 5 fresh mint leaves, minced
- 1 garlic clove, minced
- 1/4 teaspoon ground cumin
- Salt and ground black pepper
- 1 egg, beaten
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 3 cups hot cooked rice
- 1 tablespoon snipped fresh mint leaves
- Sauce:
- 1 tablespoon minced shallots or onion
- 1/2 tablespoon butter or margarine
- 1/2 cup all-purpose flour
- 1/2 cup beef broth, heated
- 1/4 cup minced dill pickle
- Salt and ground black pepper
- 1/4 cup chili sauce
- 1 tablespoon white vinegar
- =
Directions
Combine lamb, bread, onion, parsley, mint, garlic, cumin, salt, pepper and egg in large mixing bowl; mix well. Shape into 1-inch-diameter balls; dredge lightly in flour. Heat broth to a simmer in large skillet. Add meatballs. Cover and simmer 45 minutes; turn after 25 minutes. Prepare sauce while meatballs are cooking. Just before meatballs are done, combine rice and mint. Pack into ring mold; unmold onto serving platter. Remove meat balls from cooking liquid and place in center of ring mold. Spoon sauce over meatballs.
Sauce: Saute shallots in butter in medium skillet over medium heat. Stir in flour, blending well. Gradually stir in broth; stir until sauce is smooth and thickened. Stir in broth, pickle, salt, pepper, chili sauce and vinegar.