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Meatballs Stuffed With Eggs Recipe
|Lean ground beef/Ground lean lamb||1⁄2 Pound|
|Minced parsley||1⁄4 Teaspoon|
|Black pepper||1 Pinch|
|Hard-cooked eggs||4 , shelled|
|Egg white||1 , lightly beaten|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Corn oil||1 Cup (16 tbs) (Mazola)|
Serving size: Complete recipe
Calories 2861 Calories from Fat 2446
% Daily Value*
Total Fat 276 g424.6%
Saturated Fat 34.4 g172.2%
Trans Fat 0.8 g
Cholesterol 1281.9 mg
Sodium 632.2 mg26.3%
Total Carbohydrates 15 g5.1%
Dietary Fiber 0.76 g3%
Sugars 3.8 g
Protein 82 g164.1%
Vitamin A 33.2% Vitamin C 3%
Calcium 17.4% Iron 45.9%
*Based on a 2000 Calorie diet
Knead until well mixed.
Divide the meat into four balls.
Make a large hole in each one and place a whole boiled egg in the cavity.
Seal very carefully and roll until smooth.
Dip the balls one by one first in the beaten egg white and then in the half cup bread crumbs.
Fry in heated corn oil over medium heat until brown and very well cooked through.
Serve with garden-fresh salad greens.
Variation: Heat three tablespoons corn oil in a skillet and saute two cups of diced tomatoes and one medium green pepper, diced.
Place the fried meatballs on the vegetables and simmer for fifteen minutes.
Serve hot with any kind of potatoes.