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Wine And Drink
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GETTING READY 1. Take a small bowl add turkey egg white chopped onion and rice and mix well. 2. Make balls of 1 inch diameter using 1 tablespoon mixture. 3. Keep aside till required. MAKING 4. Take a 4 quart pot and add broth tomato sauce water tomato chilies
For meatballs Combine first 8 ingredients with half of chilies in medium bowl. Gently shape into meatballs. Arrange in circle on round microwave safe rack set in shallow baking dish. Cook on High 7 minutes. Drain off fat. Transfer meatballs to shallow serving
GETTING READY 1 In a non stick pan heat oil and onions. 2 In a bowl mix together meat bread parsley pepper nutmeg cheese and cooked onions and bind well with the eggs. MAKING 3 Using a tablespoon of the meat mixture make balls of about 1 inch and lightly roll
Season meat with salt and pepper. Add eggs. Cook bacon until browned drain and add to meat with 2 tablespoons parsley and garlic if used. Shape into walnut size balls and roll in flour. Cook onion in hot shortening until golden add tomatoes remaining 2
Bring broth tomatoes vegetables herbs and seasonings to boil lower heat and simmer covered 2 hours. Strain. Bring stock mixture to boil add zucchini and mushrooms cook 10 minutes or until zucchini are tender crisp. Adjust seasonings add meat balls and heat.
Combine all ingredients for meatballs in large mixing bowl. Shape into 1 balls. Heat the red sauce and beef broth in large saucepan. Add the meatballs and simmer until meat is cooked about 30 minutes. Serve hot in a chafing dish.