| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Ground, Beef &, Turkey |
48 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground beef |
| 2 |
c |
Seasoned bread crumbs |
| 1 |
c |
Milk |
| 1/4 |
c |
Dried minced onion |
| 2 |
ts |
Garlic salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Block (8 oz) mozzarella cheese |
| 1/3 |
c |
All-purpose flour |
| 1/4 |
c |
Cooking oil |
| 2 |
|
Jars (28 oz each) pizza sauce |
INSTRUCTIONS
In a bowl, combine the first six ingredients just until mixed. Shape into
48 small meatballs. Cut mozzarella into 48 cubes, 1/2 in each; push a cube
into the center of each meatball, covering the cheese completely with meat.
Roll lightly in flour. In a large skillet, cook meatballs in oil until
browned; drain. Add pizza sauce; bring to a boil. Reduce heat; cover and
simmer for 25-30 minutes or until meatballs are no longer pink. Serve over
pasta or rice, in buns or as an appetizer.
Recipe by: Kim Kanatzar (ToH June/July 96) Posted to EAT-L Digest 12 Mar 97
by Sean Coate <swcoate@PEGANET.COM> on Mar 12, 1997
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