| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Beef, Italian, Pasta, Main dish |
6 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean ground beef or turkey |
| 1/2 |
c |
Onions; finely diced |
| 1/3 |
c |
Celery leaves; finely minced |
| 2 |
tb |
Green pepper; minced |
| 1 |
ts |
Salt |
| 1 |
tb |
Italian seasoning |
| 1 |
|
Garlic clove; minced |
| 3 |
c |
Bread crumbs |
| 2 |
|
Eggs; beaten |
INSTRUCTIONS
Use meatball/bagel die.
Put ground beef, salt, pepper, spices, celery, onion, green epper and about
one cup of bread crumbs in mixing bin. Mix lightly.
Add eggs and extrude. Ad bread crumbs by the tablespoonful through the top
grates as necessary to keep the mixture extruding and from bunching up
around the blades. Extrude in 1 1/2" pieces and roll each into a ball.
Saute in a pan with 2 tb. olive oil until browned, or put on broiler rack
and bake in a 350~ oven for about 30 minutes or until browned and firm. The
oven method is most efficient if doing a large quantity for the freezer.
If to be frozen, cool and freeze in zip-loc bags or rigid containers in
meal-sized batches.
To serve with pasta, add to Spaghetti Sauce (bottled or homemade) and
simmer for 30 minutes.
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