Title: Bev's Meatballs
Categories: Crockpot Meat
Yield: 1 Servings
| 225 | g | Ground beef |
| 1/4 | ts | Oregano |
| 2 | tb | Grated italian cheese (parmesan and/or rom |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Garlic powder |
| 1 | | Egg |
| 55 | ml | Cool milk |
| 25 | g | Seasoned bread crumbs |
| 1/4 | c | Chopped onion |
| 1 | cl | Garlic; minced |
| 25 | g | Butter |
| 25 | g | Grated cheese |
| 1 | c | Mushrooms; sliced |
| 2 1/2 | cn | Italian tomatoes |
| 1 | cn | Tomato paste; (350 g ) |
| 1 1/2 | ts | Salt |
| 1 | ts | Sugar |
| 1/2 | ts | Oregano |
| 1/4 | c | Chopped parsley |
| 1/2 | ts | Baking 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.