| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Crockpot, Beef |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean ground beef |
| 1 |
c |
Beef broth |
| 1/2 |
lb |
Italian sausage |
| 1/2 |
c |
Milk |
| 1 |
sm |
Onion; chopped |
| 1/2 |
ts |
Salt |
| 1 |
c |
Instant potato flakes |
| 1/2 |
ts |
Italian seasoning |
| 1 |
|
Egg; slightly beaten |
INSTRUCTIONS
In a large bowl, combine all ingredients. Shape into a 7" meatball. Place a
trivet in crock pot. Place meat ball on a double thickness of cheesecloth
(about 24" square). Holding the ends of cheesecloth, gently lower meat into
pot. Loosely fold cloth over top of meat. Cover; cook on LOW 6-7 hours.
Holding ends of cloth, lift meat from pot. Cut into wedges. Makes 6-7
wedges.
Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland
<kirkland@gj.net> on Jan 04, 1998
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