Mushroom sauced meatballs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 1 | Egg | |
| ½ | cup | Fresh whole wheat bread crumbs |
| 4 | ounces | Sharp Cheddar Cheese, shred |
| ¼ | cup | Onion, finely chopped |
| 1 | tablespoon | Worcestershire sauce |
| 1 | tablespoon | Fresh parsley, chopped |
| ½ | teaspoon | Dried basil |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Oil |
| 1 | cup | Mushrooms, sliced |
| 1 | tablespoon | Flour |
| ½ | cup | Beef broth |
| ½ | cup | Dry white wine |
Directions
ROSE CAPOCCIA (DRND29A
Mix meat, egg, bread crumbs, cheese, onion, Worcestershire sauce, parsley, basil and pepper. Shape mixture into 12 meatballs. Brown on all sides in oil in large skillet about 5 minutes. Remove meatballs from skillet. Cook and stir mushrooms in same skillet 2 to 3 minutes or until tender. Mix flour, broth and wine until well blended. Gradually add flour mixture to mushrooms in skillet; cook, stirring constantly, until mixture boils and thickens. Simmer 1 minute, stirring constantly. Return meatballs to skillet. Cook until thoroughly heated. Serve over hot cooked noodles, if desired. From the Official U.S. Olympic Training Table Cookbook Formatted by Rose Capoccia drnd29a
Posted to MC-Recipe Digest V1 #345 From: kmeade@... (The Meades)
Date: Mon, 16 Dec 1996 09:01:20 -0500
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