| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 1 |
|
Recipe cooked appetizer size Savory Meatballs |
| 1 |
tb |
Olive oil |
| 1 |
md |
Onion; finely chopped |
| 3 |
|
Cloves garlic; crushed |
| 1 |
c |
Ready to serve beef broth |
| 2 |
ts |
Cornstarch |
| 2 |
|
Jars roasted; (7 oz. each) Ted peppers, rinsed, drained, finely chopped |
| 1/2 |
c |
Dry white wine |
| 2 |
tb |
Tomato paste |
| 3/4 |
ts |
Dried thyme leaves |
| 2 |
lb |
Lean ground bed |
| 1 |
c |
Soft bread crumbs |
| 2 |
|
Eggs |
| 1/4 |
c |
Finely chopped onion |
| 2 |
|
Cloves garlic; crushed |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
SAVORY MEATBALLS
In large nonstick skillet, heat oil over medium heat until hot. Add onion
and garlic; cook and stir 2 to 3 minutes or until tender. Combine broth and
cornstarch; add to skillet with red peppers, wine, tomato paste and thyme.
Bring to a boil; reduce heat to medium-low. Simmer 10 to 12 minutes or
until slightly thickened, stirring occasionally. add meatballs to skillet;
continue to cook until meatballs are heated through, stirring occasionally.
Savory meatballs: Heat oven to 350 degrees F. In large bowl, combine all
ingredients, mixing lightly but thoroughly. For 64 appetizer size
meatballs: Shape beef mixture into 64 1" meatballs; place on rack in
broiler pan. Bake in 350 F oven 18 to 20 minutes or until no longer pined
and juices run clear Yields: 64 appetizers.
Posted to recipelu-digest Volume 01 Number 456 by "Diane Geary."
<diane@keyway.net> on Jan 5, 1998
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