Yield: 6 servings
Measure | Ingredient |
---|---|
1½ pounds | Lean ground beef |
½ pounds | Italian sausage |
1 \N | Onion, small, chopped |
1 cup | Instant Potato Flakes* |
1 \N | Egg, slightly beaten |
1 cup | Beef broth |
½ cup | Milk |
½ teaspoon | Salt |
½ teaspoon | Italian seasoning |
*Not reconstituted. In a large bowl, combine all ingredients. Shape into a 7" meatball. Place a trivet in pot. Place meat ball on a double thickness of cheesecloth (about 24" square). Holding the ends of cheesecloth, gently lower meat into pot. Loosely fold cloth over top of meat. Cover; cook on LOW 6-7 hours. Holding ends of cloth, lift meat from pot. Cut into wedges. Makes 6 or 7 wedges. Cal 287; Pro 22g. Carb. 7g. Fat 19g. Submitted By CAROL KATZ On 10-01-95