Meatballs

4 Servings

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Meatballs Ingredients

1 sm Onion, minced	2 tb Minced fresh mint
1 oz Fresh white bread crumbs	Salt and freshly ground
Milk to soak bread crumbs	2 tb Butter
1 lb Lean ground beef	2 tb Vegetable oil
1 Egg, lightly beaten	Flour for dredging
2 tb Minced Italian parsley

Instructions for Meatballs

Bring 3 cups of water to a boil and add minced onions. Immediately remove water from heat and pour into a strainer. Drain parboiled onions well, pat dry and set in a bowl. Soak bread crumbs in milk for 10 to 15 minutes. Drain through a sieve and press down lightly to squeeze out excess milk (but leave moist). To the onions add the ground beef and mix together with a fork. Add the parsley and mint, salt and pepper. (To taste for seasoning, first heat some of the mixture in a skillet; taste, then adjust seasoning). Set aside, refrigerated and covered for 1 hour to firm up. When ready to cook your meatballs, take a teaspoon of the meat mixture and form a ball the size of a walnut. To help shape the mixture dip your hands in cold water. Shape meatballs smoothly but dont overwork the meat. When all meatballs are shaped, heat oil and butter in a large skillet. Lightly dredge meatballs in flour and shake off excess. Saute meatballs for about 4 to 5 mins a side or until just done. They should be just cooked through, but still moist inside. Pat dry on paper towels. When ready to serve, place meatballs in the tomato sauce (see recipe below) to reheat and serve atop spaghetti. Yield: 4 servings PASTA MONDAY TO FRIDAY SHOW #PS6510 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6510 Posted to MC-Recipe Digest V1 #510 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997

Main Ingredient: BeefCuisine: Uncategorized