| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Kooknet, Cyberealm, Meats, Appetizers |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef, crumbled |
| 3 |
tb |
Unseasoned dry bread crumbs |
| 1 |
lg |
Egg |
| 1 |
ts |
Dried parsley flakes |
| 1/2 |
ts |
Dried mint leaves, crushed |
| 1/4 |
ts |
Dried rosemary leaves, crushed |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Margarine |
| 1/4 |
ts |
Garlic powder |
| 1 |
ts |
Dried parsley flakes |
INSTRUCTIONS
SAUCE
1. Combine all the meatball ingredients in a medium bowl. Shape mixture
into 12 meatballs.
2. Place the margarine, garlic powder and parley in a 1-cup measure.
Microwave at High for 45 seconds to 1 minute, or until butter melts. Dip
meatballs in margarine mixture to cover and place on a roasting rack.
3. Microwave at High for 15 to 18 minutes, or until meatballs are firm and
no longer pink in the center, rotating rack and rearranging meatballs twice
during cooking time. If desired, serve with hot cooked rice or couscous.
Source: Lisa Clarke, adapted from "Quick & Easy Microwaving Ground Beef"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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