| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Beef, Crockpot |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean ground beef |
| 1 |
c |
Beef broth |
| 1/2 |
lb |
Italian sausage |
| 1/2 |
c |
Milk |
| 1 |
|
Onion, chopped |
| 1/2 |
t |
Salt |
| 1 |
c |
Instant potato flakes |
| 1/2 |
t |
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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