| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | American | Rice | 8 | Servings |
INGREDIENTS
| 2 | lb | Lean ground beef |
| 2 | c | Cooked converted rice |
| 1 | t | Oregano |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| 1 | Egg, beaten |
INSTRUCTIONS
SERVES 8-10 This dish comes from a cookbook that is about 200 years old. I cannot quite figure out the background of the name but we have seen the dish many times since those early days. It is obviously a way of stretching meat using rice. I have added some seasoning and the dish is baked, so it is easy to prepare. Mix all together and form into 1-inch balls. Place on a baking sheet and bake for about 20 minutes at 375ø, or until they are done to your taste. If you make these small enough, they are terrific as party snacks. Larger sizes fit the dinner table well, along with a green salad, rolls, and perhaps some Cabbage and Salt Pork (see recipe). From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 309
Calories From Fat: 222
Total Fat: 24g
Cholesterol: 108.3mg
Sodium: 377.9mg
Potassium: 308.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 20.9g