| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
New Orleans |
Beef, Main dish |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Sirloin steak |
| 1/2 |
lb |
Cheddar cheese |
| 1 |
T |
Onion powder |
| 1 |
T |
Garlic powder |
| 1 1/2 |
t |
Cayenne pepper |
| 2 |
|
Eggs |
| 2 |
lb |
Gound meat, beef pork trky |
| 2 |
t |
Flour |
|
|
Cooking oil |
| 1/2 |
|
Onion, chopped fine |
| 1/4 |
|
Green pepper, chopped fine |
| 2 |
c |
Tomato sauce |
|
|
Water |
| 1/2 |
c |
White wine |
INSTRUCTIONS
Grind sirloin and dice cheese into 1/4" cubes. Mix onion powder,
garlic powder and cayenne pepper, with the eggs, ground meat and
sirloin. Roll into 2-1/2 inch balls. With a spoon make a hole in the
center of each meatball, put in a cube of cheese and reclose the ball.
Roll in flour and brown. Make roux with 2 teaspoons flour and cooking
oil. Add onions, then add green peppers. Add tomato sauce and one can
of water. Let simmer for 10 minutes. Add meatballs and let simmer
until gravy reaches desired thickness. Add white wine and stir. This
can be served over spaghetti or rice with a salad. Serves 8. SOURCE:
1979 New Orleans Times-Picayune Recipe Contest Cookbook. Typed for you
by Nancy Coleman
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