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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
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. 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
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
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.
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.