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Parsley Stuffing Balls

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Submitted by september

YIELD

12 servings

PREP

10 min

COOK

25 min

READY

35 min

Ingredients

12 346.8
OUNCES ML/G BREAD CRUMBS
soft, white
6 173.4
OUNCES ML/G BUTTER
or margarine
1 1
EACH EACH ONIONS
grated
2 1E+1
TEASPOONS ML MIXED HERBS *
6 9E+1
TABLESPOONS ML PARSLEY LEAVES
1 1
EACH EACH LEMON ZEST
grated *
1 1
X X LEMON JUICE *
1 1
X X SALT *
1 1
X X BLACK PEPPER
freshly ground *

Directions

Mix all ingredients together, adding grated lemon rind and juice and salt and pepper to taste.

Roll the mixture into balls about the size of walnuts and put them, a little apart, in a greased baking tin.

Bake them for about 25 minutes in an oven preset to 375℉ (190℃) F (190 C), gas mark 5, turning them after about 15 minutes so that they become crisp all over.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 155 70% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 177mg 7%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 10% Vitamin C 4%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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