| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
|
Pasta |
1 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic, minced |
| 2 |
|
Onions, chopped |
| 2 |
|
Green peppers, chopped |
| 2 |
|
Zucchini, chopped |
| 1 |
lg |
Eggplant, peeled and cubed |
| 4 |
|
Tomatoes, peeled and chopped |
| 4 |
tb |
Fresh parsley |
|
|
Salt and pepper |
| 1/2 |
ts |
Thyme |
| 1/2 |
c |
Chicken stock |
| 1 1/2 |
lb |
Ground meat |
| 2 |
sl |
Bread |
| 1/4 |
ts |
Nutmeg |
| 1/3 |
c |
Parmesan cheese |
| 1 |
|
Egg |
|
|
Salt and pepper |
|
|
Broccoli |
|
|
Cauliflower |
|
|
Zucchini |
|
|
Butter |
|
|
Olive oil |
|
|
Oil for deep frying |
|
|
Spaghetti or other pasta |
INSTRUCTIONS
SAUCE
MEATBALL MIXTURE
VEGETABLES FOR STUFFING
Prepare sauce: Saute garlic in olive oil. Add onion and continue to saute.
Add green peppers, zucchini, eggplant, and tomatoes. Continue to cook; then
add parsley, salt and pepper, thyme and chicken stock. Cook approximately
40 minutes on low heat to make a thick sauce.
Prepare the vegetable stuffing by cleaning and chopping into bite size
portions. Blanch vegetables in hot water for 5 minutes. Drain. Add melted
butter, salt and pepper, and set aside.
Put bread into food processor and make into crumbs. Set aside. Beat egg
slightly and set aside. Mix nutmeg, salt and pepper and parmesan cheese
with the ground meat. Make balls and press a blanched vegetable in the
center of each ball; make sure the meat is all around the vegetable. Dip
balls into egg and then into bread crumbs and deep fry for 6 to 8 minutes
until golden brown. Drain. Pour sauce over cooked spaghetti and add
meatballs. Sprinkle with more parmesan cheese if desired. Garnish with
fresh parsley.
Posted to EAT-L Digest by "Iris E. Dunaway" <hister@JUNO.COM> on Jul 5,
1997
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