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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Finely chop parsley to equal 1/2 cup and mint to equal 2 tablespoons. Place in a large bowl with meat, egg whites, rice, crumbs, salt and 2 tablespoons of water. Blend well. Shape mixture into a 1.5 inch thick square, cut into 16 pieces and roll each into a ball. | 2. In a small bowl, blend cornstarch with 3/4 cup water. Place in a large skillet over medium heat with chicken broth and bring to a simmer. Add meatballs and cook, covered, for 15 minutes, turning meatballs occasionally. Remove meatballs to a serving dish and keep warm. Reduce heat to low. | 3. Squeeze lemon to yield 2-3 tablespoons of juice. In a small bowl, whisk egg yolks with lemon juice. Stirring constantly, add 3 tablespoons of the hot broth to the yolk mixture. Gradually add back to the skillet, stirring constantly. (NOTE - do NOT skip this step; it tempers your egg yolks so that you don't end up with scrambled eggs in your sauce!). | 4. Simmer for 2 minutes or until sauce thickens; do not boil. Pour over meatballs and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
parsley leaf	1	cup		403.4676	0.0	89.7602	2.2667
mint leaf	1/4	cup		403.4676	0.0	89.7602	2.2667
meatloaf mix beef	1	lb	ground	403.4676	0.0	89.7602	2.2667
egg	2		separated	143.0	0.72	12.56	9.51
rice	1/3	cup		226.3167	47.0208	4.6497	1.9733
breadcrumb	1/3	cup		403.4676	0.0	89.7602	2.2667
salt	1/2	teaspoon		-	-	-	-
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
lemon	1			1.2808	0.4116	0.0486	0.0132

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