| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Armenian | Beef-ground, Ground beef, Meatballs | 1 | servings |
INGREDIENTS
| 8 | oz | Extra lean ground round |
| 1/4 | c | Soft bread crumbs |
| 2 | tb | Water |
| 1 | Clove garlic; minced | |
| 1/2 | ts | Cumin |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground black pepper |
| 1 | cn | (14 oz) red. sodium whole tomatoes chopped with juice |
| 1 | cn | (8 oz) red. sodium tomato sauce |
INSTRUCTIONS
In a meduim bowl combine beef, bread crumbs,water,garlic, cumin, salt & pepper. Mix well, form into 1" balls. Place in 10" non-stick skillet. Add tomatoes, & tomato sauce. Bring to a boil over med-high heat. reduce heat to med. Cover & cook 25 minutes or until the meatballs are no longer pink in the center. MEATBALLS Alternate cooking method from 30 Day Gourmet Manual: broiling Place the meatballs on an oiled, (you can use foil if you want to save on clean-up) rimmed baking sheet. Broil until lightly browned and no longer pink in the center. Freezing Instructions for cooked meatballs: Cool. For best results, Flash Freeze on cookie sheet. Place meatballs in a freezer bag or container. Seal, label and freeze. Freezing Instructions for cooked meatballs to be served in sauce: Freeze and/or thaw them in the sauce to give them more flavor. To serve, you can thaw meatballs in the microwave or refrigerator then bake at 350 for 10-20 minutes until hot. Or you can microwave them from frozen in about 2-3 minutes 100% power.. If using sauce, thaw meatballs as above and pour sauce over the meatballs. Heat in saucepan on stove top, microwave at 70% power (to prevent splatters of the sauce), or in crockpot until sauce and meatballs are both hot. Stir the meatballs in the sauce occasionally while cooking. Serve over rice, spaghetti or potatoes. By Pheasant913@webtv.net (kevin Potter) on Jan 4, 1999, converted by MC_Buster. Recipe by: Prevention's Freezer Cookbook Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by MM_Buster v2.0l.
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