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| Egg-Coated Meatballs |
Ingredients
4 eggs
2 teaspoons salt
1/2 teaspoon pepper
1 glass oil
750 g minced meat (less fat)
2 large onions
1/3 glass rice
1+1/2 tablespoons margarine
Cooking Instructions
First heat the margarine in a saucepan. Lightly brown the chopped onions. Add rice, some salt and one glass of water. Cover and cook on medium heat until the rice is soft and the water is absorbed. Let cool. Put half of the meat in a saucepan and sauté it at high temperature until the juice evaporates. Add it to the other half and blend well. Add two eggs, salt, pepper and the rice with onions. Knead for five minutes. Take egg size pieces of this mixture and roll each one in the palms of your hands to give flat and oval shapes. Heat the oil. Beat two eggs in a bowl. Dip each meatball in beaten eggs and fry on medium heat, until they are golden on both sides. Serve at once, with steamed potatoes.
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