| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Not, Sent | 6 | Servings | |
INGREDIENTS
| 2 | lb | Ground beef |
| 1 1/2 | ts | Plus 1 tsp salt |
| 1/2 | ts | Plus 1/4 tsp freshly ground black pepper |
| 1/2 | ts | Ground red pepper |
| 1/2 | c | Finely chopped onion |
| 3 | c | Thinly sliced onion |
| 12 | sm | Garlic cloves |
| 1/2 | c | Flour |
| 2 | ts | Rustic Rub; (See below) |
| 3 | tb | Vegetable oil |
| 4 | sm | Bay leaves |
| 2 | c | Water |
| 3 | tb | Chopped parsley |
| 1/4 | c | Paprika |
| 3 | tb | Garlic powder |
| 3 | ts | Salt |
| 2 1/2 | tb | Freshly ground black pepper |
| 1 1/2 | tb | Ground red pepper |
| 1 1/2 | tb | Onion powder |
| 1 1/4 | tb | Dried oregano |
| 1 1/4 | tb | Dried thyme |
INSTRUCTIONS
RUSTIC RUB In a large bowl mix beef, the 1 1/2 tsp salt, 1/2 tsp black pepper, the red pepper and chopped onion. Make 12 meatballs. Insert a garlic clove into the center of each; pinch beef around garlic. Mix flour and Rustic Rub in a shallow plate. Add meatballs and roll to coat. Reserve remaining mixture. Heat oil in large nonstick skillet over medium-high heat. Add meatballs and brown evenly on all sides, 4-5 minutes. Remove with a slotten spoon to a plate. Reduce heat to medium; add reserve flour mixture and cook, stirring, 3-4 minutes until a dark chocolate brown. Add sliced onions, remaining 1 tsp salt, 1/4 tsp black pepper and bay leaves. Cook, stirring occasionally, 10 minutes or until onions are very soft. Stir in water, bring to a boil, add meatballs, reduce heat and simmer, uncovered, about 1 hour. Skim fat off surface, remove bay leaves, add parsley and serve immediately. \ Rustic Rub: Stir all ingredients in a bowl or an airtight container until blended. Store in a kitchen cabinet up to 3 months. Recipe by: Woman's Day - 2/1/98 Posted to EAT-L Digest by The Taillons <taillon@EARTHLINK.NET> on Jan 2, 1998
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