| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables |
|
Cklive08 |
6 |
servings |
INGREDIENTS
| 2 |
lb |
Lean ground beef |
| 1 |
pk |
Frozen chopped spinach – (10 oz); thawed, drained |
| 2 |
|
Eggs; beaten well |
| 2 |
tb |
Dried bread crumbs |
| 1/4 |
c |
Grated Parmesan or Romano cheese |
| 1 |
sm |
Garlic clove; finely chopped |
| 1 1/2 |
tb |
Kosher salt |
| 1/4 |
ts |
Freshly-ground black pepper |
| 1 |
pn |
Grated nutmeg |
| 1/3 |
c |
Vegetable oil |
|
|
All-purpose flour; as needed |
| 2 |
c |
Homemade or store-bought tomato sauce |
|
|
(or use chicken broth; beef broth or |
|
|
Water) |
INSTRUCTIONS
Crumble the ground beef into a large bowl. Beat the spinach, eggs, bread
crumbs, cheese, garlic, salt, pepper, and nutmeg in a small bowl until
blended. Add the egg mixture to the meat and mix well with your hands until
completely incorporated. Form the mixture into 12 equal size meatballs and
set aside. Heat the oil in a large skillet over medium heat. While the oil
is heating, roll the meatballs in flour until well coated. Shake the excess
flour from the meatballs and carefully place them in the skillet as you go.
Brown the meatballs, turning them as necessary, on all sides, about 5
minutes. Remove them to paper towels to drain as they are done. Work in
batches if necessary to prevent overcrowding the skillet. When the
meatballs are browned, pour off all the fat from the skillet. Add the
tomato sauce and bring to a boil. Return the meatballs to the skillet,
cover, and reduce the heat to a bare simmer. Cook until the meatballs are
firm and the sauce is thick, about 50 minutes. Check the seasoning of the
sauce, adjust if necessary, and serve the meatballs directly from the
skillet. The meatballs may be made entirely in advance and refrigerated for
2 days. They may be frozen for up to 2 months. This recipe yields 6
servings.
Comments: If you are using broth or water instead of tomato sauce, you may
find it necessary to thicken the sauce. To do this, before returning the
meatballs to the skillet, bring the sauce to a boil and boil until it is
reduced enough to lightly coat a spoon. Or mix 1 tablespoon sour cream with
1 teaspoon all-purpose flour and whisk this mixture into the sauce after
removing the skillet from the heat.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Chris
Styler, "Blue Collar Food" From the TV FOOD NETWORK - (Show # CL-9145
broadcast 06-08-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
12-05-1998
Recipe by: Chris Styler
Converted by MM_Buster v2.0l.
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