Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | 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
- 250 gr ground meat (lamb)
- 1/5 glass rice
- 1 tablespoon margarine
- 1 bunch parsley
- 2 1/2 glasses water
- 1/2 tablespoon black pepper
- 2 tablespoons salt
- 1 large onion
- -- Sauce:
- 2 egg yolks or 1 egg
- 1/3 glass of water
- 1 lemon (the juice)
Directions
Grate the onion. Boil rice in 3 glasses of water and drain. Chop the parsley.
Add the onion, rice, black pepper and 1 teaspoon salt to the ground meat and knead for 3 minutes.
Moisten hands and form walnut sized balls of the meat, put them in a pan containing chopped parsley leaves and shake gently to coat meatballs with parsley.
Add 2 1/2 glasses of water, the margarine and 1 teaspoon of salt to the pan and cover.
Cook over moderate heat for 30 minutes.
When the meatballs are cooked, put the egg yolks or the egg, the lemon juice and water for the sauce into a bowl and beat gently.
Add the sauce to the pan, stir a couple of times to blend and serve.
Instead of parsley you can put dried mint.
Category:Albanian Recipes
Category:Albanian Appetizers