20 Jun 2009
|Beef||1 Pound, ground|
|Whole wheat bread slice||2 (Soaked In Milk And Squeezed Dry)|
|Onion||1⁄2 Cup (8 tbs), minced|
|Parsley||2 Tablespoon, minced|
|Soy flour||1 Tablespoon|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Soy grits||1⁄4 Cup (4 tbs) (Soaked In 0.5 Cup Stock)|
|Nutritional yeast||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Oil||1⁄4 Cup (4 tbs)|
|Stock||1 1⁄2 Cup (24 tbs)|
|Tomato puree||1 Cup (16 tbs)|
Blend well all ingredients except oil, stock and tomato puree.
Form into 18 meat balls.
Saute meat balls until brown on all sides.
Add stock and tomato puree.
Simmer for 20 minutes.
Serve over brown rice or millet.
Italian Polpette Recipe