INGREDIENTS

INSTRUCTIONS

mix ground beef with half of the garlic, 1/4 ts each salt and pepper
and 2 tb cold water. Gently form into 1-1/2-inch balls. Combine flour
with pinch each salt and pepper. roll meatballs in flour mixture.  In
large nonstick skillet, heat half of the olive oil over medium  heat;
cook meatballs, a few at a time, until browned all over.  Transfer to
plate.  In skillet, heat remaining olive oil over medium heat; cook
onion and  remaining garlic for 5 minutes. Stir in tomatoes, basil,
oregano and  meatballs; simmer, uncovered and stirring often, for 15
minutes.  Meanwhile, in saucepan, cover potatoes with cold water. Bring
to  boil; boil for 20 minutes or until tender. Drain well; mash until
smooth. Stir in egg, 3/4 c of the Parmesan cheese, add salt and  pepper
to taste. Stir in parsley.  Spoon meatballs and sauce into an 8-inch
square baking dish. Spread  potato mixture over top. Sprinkle with
remaining Parmesan.  [Can be prepared ahead, covered and refrigerated
for up to 1 day.  Bring to room temperature.]  Bake in 350F 180C oven,
covered, for 45 minutes. Uncover; bake for 10  minutes. Broil for 1
minute or until cheese is golden.  4 servings for $7.31 CDN [Mar/95]
Per Serving: 515 calories, 37 g protein, 25 g fat, 35 g carbohydrate,
excellent source calcium and iron.  Source: Canadian Living magazine,
Feb 95 Presented in article by Rose  Murray: "So Good To Come Home To"
[-=PAM=-]   PA_Meadows@msn.com  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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