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Title: Bev's Meatballs
Categories: Crockpot Meat
Yield: 1 Servings

225gGround beef
1/4tsOregano
2tbGrated italian cheese (parmesan and/or rom
1/2tsSalt
1/4tsPepper
1/4tsGarlic powder
1 Egg
55mlCool milk
25gSeasoned bread crumbs
1/4cChopped onion
1clGarlic; minced
25gButter
25gGrated cheese
1cMushrooms; sliced
2 1/2cnItalian tomatoes
1cnTomato paste; (350 g )
1 1/2tsSalt
1tsSugar
1/2tsOregano
1/4cChopped parsley
1/2tsBaking soda

Recipe by: Robin S Wedeman rwedeman@attmail.att.com 1. Mix ingredients in given order one by one. After completely mixed by hand, let stand for at least 20 minutes. 2. Form into meatballs (golf ball size) and fry slowly until golden brown. Do not turn until completely done on one side and do not crowd pan. If not using Teflon pan, cook in 30 ml oil. .SH "Tomato Sauce" 1. Saute onion and garlic in butter for 5 minutes. 2. Crush tomatoes into medium pieces. Add all ingredients except baking soda, mushrooms, and meat balls. Simmer in covered saucepan for 1 hour. Stir sauce often and keep heat low. 3. Add browned meatballs and simmer 30 minutes. During last 15 minutes add mushrooms. During last 10 minutes add baking soda. If sauce is too thick, add water. If sauce is too thin, cook uncovered for 15 minutes. .SH "Variation" I simmer sauce and meatballs in a crock pot and serve from it also. Difficulty : moderate. Precision : measure ingredients.

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