Abondigas Venezolanas (venezuela)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers | 1 | Servings | |
INGREDIENTS
| 1 | lb | Ground Beef |
| 1 | Chopped Onions | |
| 1 | c | Bread Crumbs |
| 1 | T | Dried Mint Or 2 Tablespoons |
| Fresh Mint | ||
| Salt/pepper | ||
| 1 | c | Water |
| 1 | Tomatoes, chopped | |
| 1/2 | t | Cinnamon |
| 1/4 | c | Butter |
INSTRUCTIONS
Mix beef, onions, crumbs, mint, salt and pepper; add water, small amount at a time, just until mixture holds together. Form into bite-sized balls; arrange balls in single layer in shallow oven dish. Pour tomatoes over meatballs; sprinkle with cinnamon. Dot with butter. Bake in 400-degree oven for 1 hour. Serve with toothpicks. Yield: 50 meatballs. Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Mar 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2117
Calories From Fat: 1326
Total Fat: 145.9g
Cholesterol: 462.2mg
Sodium: 1394.1mg
Potassium: 1962mg
Carbohydrates: 98.1g
Fiber: 9.7g
Sugar: 16.5g
Protein: 98.1g