Orange And Chickweed Meatballs
|Onion||1⁄2 Cup (8 tbs), grated|
|Margarine||1⁄4 Cup (4 tbs)|
|Chickweed||3 Cup (48 tbs), chopped|
|Parsley||1 Cup (16 tbs), chopped|
|Water||1 Cup (16 tbs)|
|Instant beef bouillon||1 Teaspoon|
|Orange juice||1 Cup (16 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Pinion nuts||1⁄4 Cup (4 tbs), shelled|
|Hot cooked rice||1⁄2 Cup (8 tbs)|
Mix meat with onion and seasonings.
Shape into small meatballs and brown well in margarine melted in a large skillet.
Remove meat balls from skillet and keep warm in oven.
Stir chickweed and parsley into margarine left in skillet.
Cook 10 minutes, stirring frequently.
Return meatballs to skillet, add water and bouillon, then simmer 15 minutes.
Add orange and lemon juice with flour blended in.
Simmer an additional 15 minutes.