| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
Dutch |
Main dish, Soups, Tried |
6 |
Servings |
INGREDIENTS
| 2 |
|
Slices stale white bread |
| 1/3 |
c |
Milk |
| 1 |
lb |
Ground veal or beef |
| 1 |
|
Egg; beaten |
| 2 |
ts |
Curry powder |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
lg |
Onion; peeled, minced |
| 1 |
lg |
Carrot; scraped, diced |
| 1 |
lg |
Celery stalk; cleaned, diced |
| 2 |
tb |
Butter or margarine |
| 1 |
tb |
Salad oil |
| 6 |
c |
Beef bouillon |
| 1/4 |
ts |
Dried thyme or marjoram |
INSTRUCTIONS
Soak bread in milk in a large bowl until soft; mash. Add veal or beef, egg,
curry powder, salt, and pepper; mix well. Shape into 1 1/2" balls. Saute
onion, carrot, and celery in heated butter and oil in a large kettle 5
minutes. Add bouillon and thyme or marjoram. Bring to a boil. Lower heat
and cook slowly, covered, 20 minutes. Add meatballs and cook about 25
minutes, until vegetables and meatballs are tender.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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