| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Appetizers, Beef, Ethnic, Pork |
36 |
Servings |
INGREDIENTS
| 1/2 |
c |
Bread crumbs; dried |
| 1/2 |
c |
Milk |
| 1/2 |
lb |
Ground beef |
| 1/2 |
lb |
Ground pork |
|
|
Salt |
| 1/2 |
ts |
Ground allspice |
| 1/2 |
ts |
Ground ginger |
| 1 |
sm |
Onion; chop fine |
| 1 |
|
Egg; slightly beaten |
| 6 |
tb |
Brown sugar |
| 1/2 |
c |
Beef broth; concentrated |
| 2 |
tb |
Butter; melted |
INSTRUCTIONS
Recipe by: Christmas Memories with Recipes (Beatrice Ojakangas) In a bowl,
mix the breadcrumbs and milk; let stand a few minutes until milk absorbed.
Add the beef, pork, 1 teaspoon salt, allspice, ginger, onion, an egg and
mix until blended. Shape mixture into balls about 1 inch in diamet Bring 2
quarts of water to a boil in a large saucepan and add 2 teaspoons o salt.
Drop the meatballs into the water and simmer, covered, for 15 minute
Meantime, preheat the oven to 350 degrees. In a small saucepan, combine th
brown sugar, broth, and melted butter; stir and heat until the brown sugar
dissolved to form a glaze. Drain the meatballs and place in a single layer
a 13x9" baking dish. Spoon the glaze over the meatballs and bake, uncovere
for 30 minutes, turning the meatballs by shaking the pan after each 10 minu
of baking.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Give God what’s right — not what’s left.”