| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Appetizers, Meats | 48 | Meatballs | |
INGREDIENTS
| 1 1/2 | lb | Ground beef |
| 1/2 | c | Quaker Oats, uncooked (quick or old-fashioned) |
| 1 | tb | Chopped parsley |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/2 | c | Parmesan cheese |
| 2 | Eggs; beaten | |
| 1 | Garlic clove; minced | |
| 1 | lb | Canned tomatoes |
| 6 | oz | Tomato paste |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/2 | ts | Oregano |
| 1/4 | ts | Basil |
INSTRUCTIONS
MEAT BALLS SAUCE For meat balls, combine all ingredients thoroughly. Shape to form small meat balls, using about 1 tablespoon for each. Brown in small amount of shortening in large skillet, turning frequently until browned on all sides. For sauce, combine all ingredients. Pour over browned meat balls; simmer about 30 minutes. Serve in chafing dish. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip
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