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Title: Italian Meatballs - Pasta Machine
Categories: Beef Italian Pasta Main
Yield: 6 Servings
| 1 1/2 | lb | Lean ground beef or turkey |
| 1/2 | c | Onions, finely diced |
| 1/3 | c | Celery leaves, finely minced |
| 2 | tb | Green pepper, minced |
| 1 | ts | Salt |
| 1 | tb | Italian seasoning |
| 1 | Garlic clove, minced | |
| 3 | c | Bread crumbs |
| 2 | Eggs, beaten |
Use meatball/bagel die.
Put ground beef, salt, pepper, spices, celery, onion, green epper and about one cup of bread crumbs in mixing bin. Mix lightly.
Add eggs and extrude. Ad bread crumbs by the tablespoonful through the top grates as necessary to keep the mixture extruding and from bunching up around the blades. Extrude in 1 1/2" pieces and roll each into a ball.
Saute in a pan with 2 tb. olive oil until browned, or put on broiler rack and bake in a 350~ oven for about 30 minutes or until browned and firm. The oven method is most efficient if doing a large quantity for the freezer.
If to be frozen, cool and freeze in zip-loc bags or rigid containers in meal-sized batches.
To serve with pasta, add to Spaghetti Sauce (bottled or homemade) and simmer for 30 minutes. By on .
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