| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Meat, Microwave |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Soft bread crumbs |
| 1/4 |
c |
Milk |
| 1 |
lb |
Ground pork |
| 1 |
|
Egg |
| 1/4 |
c |
Finely chopped onion |
| 1 |
ts |
Salt |
| 1 |
ts |
Lemon juice |
| 1/4 |
ts |
Paprika |
| 1/8 |
ts |
Nutmeg |
| 1/4 |
c |
Butter or margarine |
| 1 |
tb |
Flour |
| 1/4 |
ts |
Dry mustard |
| 1 |
c |
Milk |
| 8 |
oz |
Wide noodles |
| 2 |
tb |
Chopped parsley |
| 2 |
tb |
Butter; melted |
INSTRUCTIONS
Combine bread crumbs and milk and soak a few minutes. Add pork, egg, onion,
salt, lemon juice, paprika and nutmeg and mix well. Shape into 18 to 24
balls. Place in a single layer in an 8 x 12 baking dish. Cover with wax
paper. Microwave at high (100%), until meat loses pink color, 1 0 to 11
minutes, rearranging after half the time. Drain. Set aside. Place butter in
a bowl or 2 cup measure. Microwave at high (100%) until butter is melted,
45 seconds. Stir in flour and mustard. Blend in milk Microwave at high
(100%) until thickened, 6 to 7 minutes, stirring twice during cooking time.
Pour sauce over meat balls. Cover with wax paper. Microwave at high (100%)
until heated through, 2 to 3 minutes. Cook noodles as directed on package.
Drain well. Toss with 2 tablespoons melted butter. Sprinkle with parsley.
Serve pork balls and sauce over noodles. Makes 4 to 6 servings.
Posted to recipelu-digest Volume 01 Number 212 by "Diane Geary"
<diane@keyway.net> on Nov 7, 1997
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