| 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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