| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs, Dairy |
Italian |
Meatballs, Sausage, Vegetables |
7 |
Dozen |
INGREDIENTS
| 1 1/4 |
lb |
Ground beef |
| 3/4 |
lb |
Hot Italian sausage; casing removed |
| 1 |
|
Box; (10-oz) frozen chopped spinach, thawed |
| 2 |
|
Eggs lightly beaten |
| 1/2 |
c |
Grated parmesan cheese |
| 1/3 |
c |
Dry bread crumbs |
| 3 |
tb |
Minced oil packed sun-dried tomatoes |
| 1 |
|
Garlic clove; crushed through a press |
| 3/4 |
ts |
Freshly ground pepper |
| 1/2 |
ts |
Salt |
|
|
Olive Oil |
INSTRUCTIONS
1. Preheat oven to 400~F. Crumble beef and sausage into a large bowl,
breaking sausage up into small pieces. Add spinach, eggs, parmesan, bread
crumbs, tomatoes, garlic, pepper and salt. Mix until well blended.
2. Shape meat mixture into 1-inch balls. Place meatballs in single layers
on 2 oiled jelly-roll pans not allowing them to touch.
3. Bake 20 to 25 minutes, until meatballs are cooked through and lightly
browned. Drain on paper towels. Serve hot.
Makes about 90 meatballs.
Posted to EAT-L Digest by JGreene274@aol.com on Nov 2, 1998, converted by
MM_Buster v2.0l.
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