| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Ground beef, Main dish, Meatballs, Meats | 4 | Servings | |
INGREDIENTS
| 1 | lb | Ground Beef |
| 1/2 | lb | Fresh Large Mushrooms; * |
| 1/4 | c | Salad Oil |
| 1/2 | c | Burgundy Or Other Red Wine |
| 1 | ts | Marjoram Leaves |
| 1/2 | ts | Salt |
| 1/8 | ts | Instant Minced Garlic |
| 1 | ts | Worstershire Sauce |
| 2 | tb | Catsup |
INSTRUCTIONS
* Mushrooms should be washed and trimmed. Shape the meat by TBLS into 24 balls. Place in a glass bowl or plastic bag. Add the mushrooms. Mix the remaining ingredients together and pour over the meatballs and mushrooms. Cover and refrigerate for at least 8 hours, turning the meatballs and mushrooms occasionally. On each of 4 12-inch metal skewers, alternate 6 meatballs with 6 mushrooms. Set oven control to broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. Brush occasionally with the remaining marinade and gently push with a fork to turn.
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