| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
Soups, Beef |
6 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Ground Beef |
| 3/4 |
lb |
Ground Pork |
| 1/3 |
c |
Uncooked long grain Rice |
|
|
Egg, slightly beaten |
| 1 |
ts |
Dried Oregano |
| 1 |
ds |
Salt & Pepper, to taste |
|
|
Med Onion, peeled & minced |
|
|
Clove garlic, crushed |
| 2 |
tb |
Salad Oil |
| 1/2 |
c |
Tomato paste |
| 10 |
c |
Beef Bouillon |
| 1/2 |
c |
Chopped fresh coriander |
INSTRUCTIONS
Can substitute parsley for coriander, if neccessary.
Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and 1/4 teaspoon
pepper (or to taste) in a large bowl. Shape into small balls, about the
size of golf balls. Saute onion and garlic in heated oil in a large kettle
until tender. Mix in tomato paste. Add bouillon; season with salt and
pepper. Bring to a boil. Add meatballs and reduce heat. Cook slowly,
covered, about 30 minutes, until meatballs are cooked. Stir in coriander or
parsley.
Serves 6 to 8.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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