| 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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