Italian meatballs - pasta machine

6 servings

Ingredients

Quantity Ingredient
1½ pounds Lean ground beef or turkey
½ cup Onions; finely diced
⅓ cup Celery leaves; finely minced
2 tablespoons Green pepper; minced
1 teaspoon Salt
1 tablespoon Italian seasoning
1 Garlic clove; minced
3 cups Bread crumbs
2 Eggs; beaten

Directions

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 1½" 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.

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