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Meat Stuffed With Pine Nuts Recipe
|Ground lamb/Ground beef||1 Pound|
|Fine bread crumbs||2 Tablespoon|
|Cumin powder||1⁄2 Teaspoon|
|Allspice||1 1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Hot red pepper||1 Pinch|
|Garlic||1 Clove (5 gm), pressed|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Minced parsley||1 Tablespoon|
|Corn oil||1⁄2 Cup (8 tbs) (For Frying)|
Serving size: Complete recipe
Calories 2939 Calories from Fat 2419
% Daily Value*
Total Fat 274 g421.4%
Saturated Fat 60.7 g303.6%
Trans Fat 0.4 g
Cholesterol 542.6 mg
Sodium 949 mg39.5%
Total Carbohydrates 34 g11.3%
Dietary Fiber 5.8 g23.1%
Sugars 4.3 g
Protein 94 g188.6%
Vitamin A 31.8% Vitamin C 43.5%
Calcium 25.3% Iron 85.3%
*Based on a 2000 Calorie diet
In a separate bowl, combine the pine nuts and parsley.
Take a spoonful of the meat mixture, about the size of a walnut, and make an opening with your finger.
Stuff each meatball with about 1/2 teaspoon of the pine nuts/parsley filling.
Close the opening and shape into round or oval meatballs.
Heat the oil in a heavy skillet and fry the meatballs until browned and cooked through.
Drain on paper towel.
Serve hot skewered with fancy cocktail toothpicks.
You may prepare the meatballs entirely the day before you plan to serve them, and refrigerate.
When ready to serve, remove from the refrigerator and reheat in the oven.