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Loaded Meatballs

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CATEGORY CUISINE TAG YIELD
Meats, Eggs 1 Servings

INGREDIENTS

1 1/2 lb Lean ground beef
1 Egg, beaten
1 ts Salt
1 tb Ketchup
1/2 c Water
1 sl White bread, crumbled
2 tb Olive oil
1 sm Onion, minced
1 Clove garlic, crushed
1/4 ts Salt
2 ds Angostura bitters
1 Beef bouillon cube
1 ts Dry mustard
1 ts Flour
1 c Water
1/2 c Bourbon
1/4 c Sweet vermouth
1/4 ts Oregano

INSTRUCTIONS

MEATBALLS
SAUCE
Mix together the above ingredients. Form the mixture into small bite-sized
meatballs.
Sauce: Get olive oil good and hot in a frying pan and fry meatballs,
shaking pan over heat until they are well browned. Take them out of the
pan. Fry onion and garlic until they are soft but not brown. Add all the
remaining ingredients to the pan and bring to a boil. Cook over high heat,
stirring steadily until liquid is reduced and sauce is thickened. Put
meatballs back in pan and cover. Reduce heat and simmer for 5 minutes. This
can be served immediately, but tastes better if refrigerated for a day and
reheated before serving. Can also be used as a main course over noodles,
but make meatballs larger. Serve with cocktail picks.
Posted to EAT-L Digest 02 Sep 96
From:    Pat Belanger <cookie@CWCONNECT.CA>
Date:    Tue, 3 Sep 1996 19:54:12 -0700

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