4 Serves
86 Mins
In a large mixing bowl, combine the ground beef, ground lamb, finely minced onion, and garlic. Add the baking soda, salt, and black pepper to the mixture.
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JapaneseVitamin E
1 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
32 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
296 mg / 1,250 mgPotassium
493 mg / 4,700 mgSodium
995 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
13 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Knead the meat mixture thoroughly by hand for several minutes until it becomes tacky. Cover and refrigerate for at least 45 minutes to allow the flavors to meld.
Shape the meat into small, finger-sized sausages. Heat the olive oil in a frying pan over medium-high heat.
Place the sausages in the frying pan and cook, turning occasionally, until browned on all sides and cooked through, approximately 16 minutes.
49
g65
g41
g
Jewish
Lebanese