Parsley Meat Balls (cfa) Recipe

Parsley Meat Balls (cfa) Recipe

Yield: 36 meatballs
Recipe by luhu.jp

Ingredients:
3/4 cup: Bread crumbs, dry
3 small: Garlic cloves, minced or
1/2 cup: Milk,
, mashed
2: Onions, chopped
1 1/2 tsp: Salt,
1/2 cup: Water,
1/4 tsp: Pepper,
2 lbs: Ground chuck,
1 1/2 tbsp: Olive oil,
1/2: Parsley bunch, (3/4 cup)
1 1/2 tbsp: Butter,
, finely chopped
1/4 cup: Red wine vinegar, (4 tbs) or
3: Mint leaves, finely chopped
, lemon juice
3: Egg yolks,
1/2 tsp: Dried oregano, crumbled

Directions:

You can shape this parsley and onion seasoned meat in small balls
for hor doeuvres, as in this menu, or in larger balls if you serve
then as an entree.

Soak bread crumbs in milk; then beat up until mushy. Cook onions,
covered, in the water until the water has boiled away. Mix together
thoroughly the meat, soaked bread crumbs, cooked onions, parsley,
mint, egg yolks, garlic, salt, and pepper. Form into walnut shaped
balls. Heat the oil and butter, and brown meat balls on all sides,
slowly and well. Transfer meat balls to a seving dish. Pour wine
vinegar into the pan, heat, and scrape up the drippings; pour over
the meat balls. Sprinkle with oregano.

Makes 3 dozen small meat balls.

Source: "A Sunset Book": Cooking with a Foreign Accent circa 58
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 10-04-94


Source from luhu.jp