| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Easy, Meats | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Undiluted canned chicken |
| stock | ||
| 1 | Onion, finely chopped | |
| 1 | Clove garlic, minced | |
| 1/2 | t | Dried thyme, marjoram or |
| basil | ||
| 1/4 | t | Pepper |
| 1/2 | c | Dry seasoned bread crumbs |
| 1/4 | c | Finely chopped parsley |
| 1 | t | Grated lemon zest |
| 1 1/2 | lb | Lean ground veal or beef |
| 1 | Egg, beaten |
INSTRUCTIONS
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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