Beef boulettes with garlic

6 Servings

Ingredients

Quantity Ingredient
2 pounds Ground beef
1½ teaspoon Plus 1 tsp salt
½ teaspoon Plus 1/4 tsp freshly ground black pepper
½ teaspoon Ground red pepper
½ cup Finely chopped onion
3 cups Thinly sliced onion
12 smalls Garlic cloves
½ cup Flour
2 teaspoons Rustic Rub; (See below)
3 tablespoons Vegetable oil
4 smalls Bay leaves
2 cups Water
3 tablespoons Chopped parsley
¼ cup Paprika
3 tablespoons Garlic powder
3 teaspoons Salt
2½ tablespoon Freshly ground black pepper
1½ tablespoon Ground red pepper
1½ tablespoon Onion powder
1¼ tablespoon Dried oregano
1¼ tablespoon Dried thyme

Directions

RUSTIC RUB

In a large bowl mix beef, the 1½ tsp salt, ½ tsp black pepper, the red pepper and chopped onion. Make 12 meatballs. Insert a garlic clove into the center of each; pinch beef around garlic.

Mix flour and Rustic Rub in a shallow plate. Add meatballs and roll to coat. Reserve remaining mixture. Heat oil in large nonstick skillet over medium-high heat. Add meatballs and brown evenly on all sides, 4-5 minutes.

Remove with a slotten spoon to a plate. Reduce heat to medium; add reserve flour mixture and cook, stirring, 3-4 minutes until a dark chocolate brown.

Add sliced onions, remaining 1 tsp salt, ¼ tsp black pepper and bay leaves. Cook, stirring occasionally, 10 minutes or until onions are very soft. Stir in water, bring to a boil, add meatballs, reduce heat and simmer, uncovered, about 1 hour. Skim fat off surface, remove bay leaves, add parsley and serve immediately. \\ Rustic Rub: Stir all ingredients in a bowl or an airtight container until blended. Store in a kitchen cabinet up to 3 months.

Recipe by: Woman's Day - 2/1/98 Posted to EAT-L Digest by The Taillons <taillon@...> on Jan 2, 1998

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