| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
New Orleans |
Main dish, Beef |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Sirloin steak |
| 1/2 |
lb |
Cheddar cheese |
| 1 |
tb |
Onion powder |
| 1 |
tb |
Garlic powder |
| 1 1/2 |
ts |
Cayenne pepper |
| 2 |
|
Eggs |
| 2 |
lb |
Gound meat(beef, pork, trky) |
| 2 |
ts |
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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