Parsley Stuffing Balls
Yield
12 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
bread crumbs
soft, white |
|
| 6 | ounces |
butter
or margarine |
|
| 1 | each |
onions
grated |
|
| 2 | teaspoons |
mixed herbs
|
* |
| 6 | tablespoons |
parsley leaves
|
|
| 1 | each |
lemon zest
grated |
*
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
bread crumbs
soft, white |
|
| 173.4 | ml/g |
butter
or margarine |
|
| 1 | each |
onions
grated |
|
| 1E+1 | ml |
mixed herbs
|
* |
| 9E+1 | ml |
parsley leaves
|
|
| 1 | each |
lemon zest
grated |
*
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
salt
|
*
|
| 1 | 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.
