| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Beef dishes, Cooking lig |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Ground Beef |
| 1/2 |
lb |
Ground Pork |
| 1/2 |
lb |
Ground Veal |
| 1 |
|
Egg |
| 2 |
|
Cloves Garlic; Minced |
| 1/4 |
c |
Romano Cheese; Grated |
| 1/4 |
c |
Fresh Parsley; Chopped |
| 3 |
sl |
White Bread; Pulled Apart |
| 2 |
tb |
Water |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Breadcrumbs |
| 1/4 |
c |
Crisco Natural Blend |
INSTRUCTIONS
Combine first 4 ingredients. Toss bread pieces with water and add to meat
mixture. Mix well. Add breadcrumbs to mix and then form into balls. Heat
oil in large frying pan, and add meatballs in a single layer and cook on
medium-high heat for 4 minutes. Flip. Cook for 4-6 minutes more (until
done). Drain in a paper-towel lined bowl.
Recipe by: Cooking Light, J/F 98, Crisco Ad
Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar
02, 1998
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