| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meat, Microwave |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Finely chopped onion |
| 2 |
|
Eggs; beaten |
| 4 |
tb |
Milk |
| 2 |
c |
Fresh bread cubes |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Ground black pepper |
| 1/2 |
ts |
Thyme leaves |
| 1/4 |
ts |
Ground cloves |
| 2 |
lb |
Ground beef |
| 1 |
tb |
Liquid gravy seasoning |
| 1 |
tb |
Red wine |
| 2 1/2 |
tb |
Butter or margarine |
| 2 1/2 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Dried dill weed |
|
|
Several twists freshly ground black pepper |
| 1 |
cn |
Condensed beef bouillon; (10 1/2 Ounces) |
| 1/2 |
c |
Red wine |
| 1 |
ts |
Liquid gravy seasoning |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
In a large bowl, beat together onion, eggs, milk, bread cubes, salt,
pepper, thyme and cloves. Add meat and blend well, using a large spoon or
your hands. Shape into meat balls about 1 inch in diameter and roll in
mixture of gravy seasoning and wine. Place meat balls in a 2 quart baking
dish. Microwave at high (100%) 6 minutes. Rearrange meat balls. Microwave
at high (100%) until meatballs lose their pink color, 4 to 5 minutes. Cover
with plastic wrap and set aside. Place butter in a large bowl, or 4 cup
measure. Microwave at high (100%) until melted, 45 seconds. Stir in flour,
salt, dill and pepper. Blend in bouillon, wine and 1 teaspoon gravy
seasoning. Microwave at high (100%) until thickened, 8 to 10 minutes,
stirring two or three times during cooking. Add sour cream and beat in with
a wire whisk until thoroughly blended. Microwave at high (100%) until
heated through, 1 to 2 minutes. Pour off cooking liquid from meat balls.
Pour sauce over met balls. Serve with hot buttered noodles or rice. Makes 6
servings.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 212 by "Diane Geary"
<diane@keyway.net> on Nov 7, 1997
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”