| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1/2 |
c |
Soft breadcrumbs |
| 1 |
tb |
Finely chopped onion |
| 1/4 |
c |
Milk |
| 1 |
ts |
Salt |
| 2 |
tb |
Butter or margarine |
| 1/2 |
c |
Dry sherry or Burgundy |
| 1/2 |
c |
Catsup |
| 1/4 |
ts |
Dried oregano |
INSTRUCTIONS
Mix beef, breadcrumbs, onion, milk, and salt. Shape into little balls using
1 teaspoon per ball. Heat buttter in a large, heavy skillet; brown balls
nicely on all sides. Pour off most of fat from skillet. Combine wine,
catsup, and oregano; pour over balls; check seasonings. Cover and simmer
slowly for about 30 minutes, shaking pan gently from time to time to cook
balls evenly. Serve in chafing dish. Provide wooden picks for spearing
balls. French rolls may be sliced crosswise, buttered and served as an
accompaniment
Yield: about 60 tiny meatballs
Posted to Bakery-Shoppe Digest V1 #437 by travelers4now@juno.com (Gary &
Doris McCoy) on Dec 04, 1997
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