| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
|
Vegetables, Meats |
6 |
Servings |
INGREDIENTS
| 3 |
lg |
Onions |
| 1 1/2 |
lb |
Lean Ground Beef |
| 1 |
lg |
Egg; Slightly Beaten |
| 1 |
ts |
Salt |
|
|
Florida Or Texas Barbecue |
|
|
Sauce |
INSTRUCTIONS
Cut the onions in half crosswise, pull of the skins, and scoop out the
centers. leaving sturdy shells. Chop the scooped-out onion. Combine the
beef, egg, salt, 3/4 cup of sauce and the chopped onion. Blend well and
shape into 6 large meatballs. Cut 6 squares of heavy duty foil, large
enough to contain each onion half, and on each of the squares. Put a
meatball in each onion half and spoon a little of the sauce over the
combination. Fold the foil up around the onions and seal tightly, allowing
space in the foil packets for steam. Grill 4 to 6 inches above the hot
coals about 30 minutes. Protecting the hands with mitts, peel back the foil
so tops of the meat and onions are exposed. Baste with the drippings in the
foil packets or with additional sauce. Cover the grill or shape a loose
tent of foil over the onions and continue cooking 25 minutes longer or
until the onions are as tender as desired and the meat is done to your
taste.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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