| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meats, Easy |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Undiluted canned chicken stock |
| 1 |
md |
Onion, finely chopped |
| 1 |
lg |
Clove garlic, minced |
| 1/2 |
ts |
Dried thyme, marjoram or basil |
| 1/4 |
ts |
Pepper |
| 1/2 |
c |
Dry seasoned bread crumbs |
| 1/4 |
c |
Finely chopped parsley |
| 1 |
ts |
Grated lemon zest |
| 1 1/2 |
lb |
Lean ground veal or beef |
| 1 |
|
Egg, beaten |
INSTRUCTIONS
PREHEAT OVEN TO 400°F
In a large microwave-safe bowl, combine stock, onion, garlic, thyme and
pepper. Microwave at High for 2 minutes or until onion is tender. Stir in
bread crumbs, parsley and lemon zest; mix in ground veal and egg.
Divide into 12 balls; lightly press into muffin cups. Bake for 20 minutes
or until no longer pink in center. Drain off juice. Tip: Instead of canned
chicken stock, use 1 chicken stock cube dissolved in 1/2 cup water. Yield:
6 servings Typed in MMFormat by cjhartlin@msn.com Source: Fast & Easy
Cooking.
Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Feb 17, 1999
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