Meatball cakes with beer rice
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground Veal |
| 1 | pounds | Ground Pork |
| ¼ | cup | Flour |
| 1 | tablespoon | Salt |
| ½ | teaspoon | Pepper |
| 2½ | tablespoon | Olive Oil |
| 1 | cup | Raw Long Grain Rice |
| 4 | Eggs | |
| ½ | cup | Light Cream or Half & Half |
| 1 | cup | Milk |
| 1 | large | Onion, chopped |
| 1 | tablespoon | Butter or Shortening |
| 10¾ | ounce | Condensed Onion Soup |
| 10¾ | ounce | Beer |
Directions
MEATBALL CAKES
BEER RICE
*** Meatball Cakes ***
Brown onions in butter or shortening for 5 minutes, set aside to cool. In a large bowl place the ground meats. Using an electric beater on low speed, add the flour, salt, pepper, then the eggs one at a time, then the cream and milk. Finally add the onions, mixing all well. Shape into 6-8 oval cakes. Fry on both sides about 30 minutes or bake uncovered for 45 minutes in a preheated 350oF oven *** Beer Rice ***
Heat oil over medium heat. Add rice and brown lightly stirring constantly. Add soup and beer, stir well. Sover tightly and simmer until all liquid is abosrbed, about 25 minutes.
Source: "The Yankee Kitchen" 03-29-93 (#3) [Jim]
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