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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Ok -- The directions for the meatballs is identical for both versions -- | 2. Mix all the ingredients for either the beef or the lamb in a large bowl. NOTE: I like to mix everything except the meat, then add the meat last to combine. Over mixing the meat can cause tough meatballs. | 3. Meatballs -- Form the meatballs and lightly chill in the freezer to firm up a bit, refrigerator is fine if you don't have room in the freezer. Once firm, just 30 minutes or so, then put them on wooden skewers. I do 2-3 per small wooden skewers. And remember -- don't forget to soak the skewers 10-15 minutes so they don't burn on the grill. Then once again, put back in the freezer until ready to use. I take them out about 15-30 minutes before grilling, just to take the chill off, but they are still firm which makes grilling so much easier. | 4. Grilling -- brush with olive oil on each side and grill 10-12 minutes until golden brown. | 5. Sauce 1: Yogurt mint sauce. | 6. Just mix the yogurt, mint, salt and chill until ready to use. | 7. Sauce 2: Creamy Cheese Sauce. | 8. In a small pot add the butter and melt on medium heat, then add the flour and stir just a minute to make a roux. Now add the milk and bring to a medium boil to thicken the sauce. Add the cheese, salt and pepper and stir until the cheese is melted. And you are done. Enjoy! | 9. Just serve the meatball skewers with the dipping sauce. | 10. Don't forget, doing some separate skewers of all tomatoes on one, maybe mushrooms or onions -- is a great touch. Everyone will love them. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
onion	1 1/2	cups	diced	96.0	22.416	2.64	0.24
red pepper	1		diced	1.25	0.2753	0.0584	0.0138
bread out	2	slices	squeezed	-	-	-	-
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
red wine	1/4	cup		-	-	-	-
worcestershire sauce	1/2	teaspoon		2.21	0.5514	0.0	0.0
egg	2		beaten	143.0	0.72	12.56	9.51
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
parsley	2	tablespoons	dried	2.736	0.4811	0.2257	0.06
basil	1	tablespoon	dried	0.6095	0.0702	0.0835	0.017
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
milk	1 1/4	1/4		186.05	14.579	9.6075	9.9735
fontina	1	cup	grated	513.48	2.046	33.792	41.1048
salt				-	-	-	-
pepper				2.8865	0.7354	0.1195	0.0375
lamb	1	lb	ground	1211.112	0.0	76.5677	97.9322
bread out	2	slices	squeezed	-	-	-	-
onion	3/4	cup	minced	96.0	22.416	2.64	0.24
egg	2		beaten	143.0	0.72	12.56	9.51
garlic	1	tablespoon	minced	8.344	1.8514	0.3562	0.027999999999999997
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
mint	1/2	tablespoon		1.254	0.2397	0.0938	0.0208
allspice	1/4	teaspoon	ground	1.2492	0.3426	0.0289	0.0413
cinnamon	1/8	teaspoon		-	-	-	-
currant	2	tablespoons	dried	8.82	2.1532	0.196	0.0574
pine nut	2	tablespoons	chopped toasted	113.5688	2.2072	2.3102	11.5374
plain yogurt	2	cups		-	-	-	-
mint leaf	1/4	cup	chopped	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
olive oil	4 -5	tablespoons		179.01	0.0	0.0	20.25

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