Meatballs A Lhaitienne
|White bread slice||4|
|Milk||1 Cup (16 tbs)|
|Freshly ground lean beef||1 Pound|
|Smoked ham slice/Smoked bacon slices||2 , minced|
|Garlic||1 Clove (5 gm), crushed in garlic press|
|Tomato paste||1 Tablespoon|
|Flour||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Tomato sauce creole||1 Cup (16 tbs)|
Soak bread in milk 5 minutes, then mash and mix with ground beef, minced ham, salt, pepper, garlic, and tomato paste.
Roll into walnut size balls; coat with flour and then with cheese.
Fry in heated fat until golden brown.
Drain on absorbent paper.
Serve hot with the sauce as a dip.
Note: These meatballs may be made larger for a main course and are usually served with cornmeal and a salad.