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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Filling: | 2. In a medium skillet, fry onions in butter over medium-high heat until golden brown. | 3. Remove from heat and add nuts, salt, pepper and parsley; set aside. | 4. Meatballs: | 5. Lightly grease a 12-cup muffin pan, using a paper towel dipped in solid shortening. | 6. Set aside. | 7. Toast the bread and crumble it into small pieces in a medium bowl. | 8. Preheat the oven to 375°. | 9. In the same bowl with the toasted breadcrumbs, mix all the remaining meatball ngredients with your hands until well blended. | 10. Form meat mixture into 12 balls by first dividing in half, then half again. Makes 3 balls out of each quarter piece. | 11. With a teaspoon, make a wide indentation in each meatball without going all the way through. | 12. Place an equal amount of the filling into each hole. Close up the opening,. | 13. pressing down well to form a ball without cracks. | 14. Place each meatball in a muffin cup. | 15. Set the timer and bake for 30 minutes. | 16. While the meatballs are baking, make the following sauce. | 17. Sauce: | 18. Melt butter or margarine in a small saucepan; stir in flour and cook over low heat for 3 minutes, stirring constantly. | 19. Beat with a wire whisk while slowly adding water and tomato sauce. | 20. Add the remaining ingredients, except the parsley and continue to cook over medium heat, stirring constantly, for 5 to 10 minutes, until thick. | 21. When meatballs are cooked, remove with a slotted spoon and place on a warm platter. Pour 1 cup sauce over the meatballs and sprinkle the top with parsley. | 22. Pour the remaining sauce into a gravy boat to be passed at the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1	cup	chopped	64.0	14.944	1.76	0.16
butter	2	tablespoons		171.0	7.857	5.343	14.4
walnut	1/2	cup	chopped	963.56	0.0	0.0	109.0
salt	1/4	teaspoon		-	-	-	-
pepper			ground	-	-	-	-
parsley	1	teaspoon	crushed dried	0.45	0.0791	0.0371	0.0099
bread	2	slices		-	-	-	-
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
onion	1/2	cup	chopped	64.0	14.944	1.76	0.16
egg	1		beaten	71.5	0.36	6.28	4.755
salt	1/2	teaspoon		-	-	-	-
pepper			ground	-	-	-	-
poultry seasoning	1/2	teaspoon		2.3025	0.4919	0.0719	0.0565
parsley	1/2	teaspoon	crushed dried	0.45	0.0791	0.0371	0.0099
butter	1/4	cup		171.0	7.857	5.343	14.4
purpose flour	1/4	cup		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
tomato sauce	1	can		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
cinnamon	1/4	teaspoon		-	-	-	-
pepper sauce	4	drops		-	-	-	-
parsley	1 1/2	teaspoons	crushed dried	0.45	0.0791	0.0371	0.0099

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.