| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Jaw, Main dish, Mr. food |
6 |
Servings |
INGREDIENTS
| 5 |
tb |
Olive oil |
| 1 |
|
Onion, finely chopped |
| 2 |
|
Cloves garlic, minced |
| 1 1/2 |
lb |
Lean ground beef |
| 2 |
|
Eggs |
| 1/2 |
c |
Italian-seasoned bread |
|
|
Crumbs |
| 1/3 |
c |
Chopped fresh parsley |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 16 |
oz |
Spagetti |
| 3 |
tb |
Fresh lemon juice |
|
|
Shredded lemon peel |
INSTRUCTIONS
In a 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat.
Add onion and garlic; cook 3 to 4 minutes, or until softened, stirring
occasionally. Remove from heat and set aside.
In a large bowl, combine beef, eggs, bread crumbs, parsley, salt, pepper
and the onion mixture; mix well. Form into 18 balls.
In the same skillet, heat remaining 3 tablespoons oil over medium heat. Add
the meatballs and cook 15 to 20 minutes, or until beef is no longer pink
inside, turning occasionally.
While the meatballs are cooking, prepare spaghetti according to package
directions; drain. Arrange on a serving platter and cover with aluminum
foil to keep warm.
When meatballs are cooked, arrange them on top of the spaghetti. Add lemon
juice to the skillet and stir to scrape drippings from the bottom of the
pan; pour over meatballs and spaghetti. Spiinkle meatballs with parsley and
lemon peel, if desired, and serve.
Posted to MM-Recipes Digest V4 #8 by jessann <jessann@texas.net> on Feb 14,
1999
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