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Name: Loaded Meatballs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 tb olive oil; 1 cube Beef bouillon; 1 Egg beaten; 1/4 ts Oregano; 1 tb Ketchup; 1 1/2 lb Lean ground beef; 1/2 c Water; 1/4 ts Salt; 1 ts Flour; 1/4 c Sweet vermouth; 1 sl White bread crumbled; 1 sm Onion minced; 1 Clove garlic crushed; 1 c Water; 1 ts Salt; 1/2 c Bourbon; 2 ds Angostura bitters; 1 ts Dry mustard

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INGREDIENTS

MEATBALLS
SAUCE
2 tb olive oil
1 cube Beef bouillon
1 Egg ; beaten
1/4 ts Oregano
1 tb Ketchup
1 1/2 lb Lean ground beef
1/2 c Water
1/4 ts Salt
1 ts Flour
1/4 c Sweet vermouth
1 sl White bread ; crumbled
1 sm Onion ; minced
1 Clove garlic ; crushed
1 c Water
1 ts Salt
1/2 c Bourbon
2 ds Angostura bitters
1 ts Dry mustard

Servings

INSTRUCTIONS

Mix together the above ingredients. Form the mixture into small bite-sized meatballs. Sauce: Get olive oil good and hot in a frying pan and fry meatballs, shaking pan over heat until they are well browned. Take them out of the pan. Fry onion and garlic until they are soft but not brown. Add all the remaining ingredients to the pan and bring to a boil. Cook over high heat, stirring steadily until liquid is reduced and sauce is thickened. Put meatballs back in pan and cover. Reduce heat and simmer for 5 minutes. This can be served immediately, but tastes better if refrigerated for a day and reheated before serving. Can also be used as a main course over noodles, but make meatballs larger. Serve with cocktail picks. Posted to EAT-L Digest 02 Sep 96 From: Pat Belanger Date: Tue, 3 Sep 1996 19:54:12 -0700

NOTES

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Loaded Meatballs

MEATBALLS
 SAUCE
2 tb olive oil
1 cube Beef bouillon
1 Egg beaten
1/4 ts Oregano
1 tb Ketchup
1 1/2 lb Lean ground beef
1/2 c Water
1/4 ts Salt
1 ts Flour
1/4 c Sweet vermouth
1 sl White bread crumbled
1 sm Onion minced
1 Clove garlic crushed
1 c Water
1 ts Salt
1/2 c Bourbon
2 ds Angostura bitters
1 ts Dry mustard

Mix together the above ingredients. Form the mixture into small bite-sized  meatballs.    Sauce: Get olive oil good and hot in a frying pan and fry meatballs,  shaking pan over heat until they are well browned. Take them out of the  pan. Fry onion and garlic until they are soft but not brown. Add all the  remaining ingredients to the pan and bring to a boil. Cook over high heat,  stirring steadily until liquid is reduced and sauce is thickened. Put  meatballs back in pan and cover. Reduce heat and simmer for 5 minutes. This  can be served immediately, but tastes better if refrigerated for a day and  reheated before serving. Can also be used as a main course over noodles,  but make meatballs larger. Serve with cocktail picks.    Posted to EAT-L Digest 02 Sep 96    From:    Pat Belanger <cookie@CWCONNECT.CA>    Date:    Tue, 3 Sep 1996 19:54:12 -0700

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Nutrition

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Serving Size: 1 Serving (1454g)
Recipe Makes: 1

Calories: 1804
Calories from Fat: 752 (42%)

Amt Per Serving		% DV

	Total Fat 83.6g	111 %
	Saturated Fat 30.8g	154 %
	Monounsaturated Fat 38.3g
	Polyunsanturated Fat 4.6g
Cholesterol 653.8mg		201 %
Sodium 1674.4mg		58 %
Potassium 2787.5mg		73 %
Total Carbohydrate 39.3g		12 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 33.6g
Protein 151.7g		217 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1804

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