| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 1 |
|
Recipe cooked appetizer size |
|
|
Savory Meatballs |
| 1 |
T |
Olive oil |
| 1 |
|
Onion, finely chopped |
| 3 |
|
Cloves garlic, crushed |
| 1 |
c |
Ready to serve beef broth |
| 2 |
t |
Cornstarch |
| 2 |
|
Jars roasted, 7 oz. each |
|
|
Ted peppers rinsed |
|
|
drained finely chopped |
| 1/2 |
c |
Dry white wine |
| 2 |
T |
Tomato paste |
| 3/4 |
t |
Dried thyme leaves |
| 2 |
lb |
Lean ground bed |
| 1 |
c |
Soft bread crumbs |
| 2 |
|
Eggs |
| 1/4 |
c |
Finely chopped onion |
| 2 |
|
Cloves garlic, crushed |
| 1 |
t |
Salt |
| 1/4 |
t |
Pepper |
INSTRUCTIONS
In large nonstick skillet, heat oil over medium heat until hot. Add
onion and garlic; cook and stir 2 to 3 minutes or until tender.
Combine broth and cornstarch; add to skillet with red peppers, wine,
tomato paste and thyme. Bring to a boil; reduce heat to medium-low.
Simmer 10 to 12 minutes or until slightly thickened, stirring
occasionally. add meatballs to skillet; continue to cook until
meatballs are heated through, stirring occasionally. Savory meatballs:
Heat oven to 350 degrees F. In large bowl, combine all ingredients,
mixing lightly but thoroughly. For 64 appetizer size meatballs: Shape
beef mixture into 64 1" meatballs; place on rack in broiler pan. Bake
in 350 F oven 18 to 20 minutes or until no longer pined and juices run
clear Yields: 64 appetizers. Posted to recipelu-digest Volume 01
Number 456 by "Diane Geary." <diane@keyway.net> on Jan 5, 1998
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