| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Appetizer |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
|
|
Minced onion; celery, green pepper; garlic & parsley to taste |
|
|
Salt & pepper to taste |
| 1 |
|
Egg |
|
|
Bread crumbs |
|
|
Milk |
| 1 |
c |
Catsup |
| 1 |
c |
Red wine |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
MEATBALLS
SAUCE
Combine meat and seasoning. Moisten bread crumbs with milk and add to
mixture. Add egg; mix well. Roll into small balls. Place meatballs in an
open pan in the oven and bake in a preheated 350 degree oven for 20
minutes. Meatballs may be stacked in several layers in the pan. After
meatballs have baked for 20 minutes, pour the sauce over them and bake
another 20 minutes. Then turn the oven to "off" but let the meatballs
remain in the oven an additional 20 minutes. Remove tbe meatballs to cool
and sprinkle with grated Parmesan cheese to thicken. These are better when
made ahead and frozen.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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