Mediterranean stuffed meatballs

Yield: 1 Servings

Measure Ingredient
2 \N Cloves garlic, minced
2 \N Onions, chopped
2 \N Green peppers, chopped
2 \N Zucchini, chopped
1 large Eggplant, peeled and cubed
4 \N Tomatoes, peeled and chopped
4 tablespoons Fresh parsley
\N \N Salt and pepper
½ teaspoon Thyme
½ cup Chicken stock
1½ pounds Ground meat
2 slices Bread
¼ teaspoon Nutmeg
⅓ cup Parmesan cheese
1 \N Egg
\N \N Salt and pepper
\N \N Broccoli
\N \N Cauliflower
\N \N Zucchini
\N \N Butter
\N \N Olive oil
\N \N Oil for deep frying
\N \N Spaghetti or other pasta




Prepare sauce: Saute garlic in olive oil. Add onion and continue to saute.

Add green peppers, zucchini, eggplant, and tomatoes. Continue to cook; then add parsley, salt and pepper, thyme and chicken stock. Cook approximately 40 minutes on low heat to make a thick sauce.

Prepare the vegetable stuffing by cleaning and chopping into bite size portions. Blanch vegetables in hot water for 5 minutes. Drain. Add melted butter, salt and pepper, and set aside.

Put bread into food processor and make into crumbs. Set aside. Beat egg slightly and set aside. Mix nutmeg, salt and pepper and parmesan cheese with the ground meat. Make balls and press a blanched vegetable in the center of each ball; make sure the meat is all around the vegetable. Dip balls into egg and then into bread crumbs and deep fry for 6 to 8 minutes until golden brown. Drain. Pour sauce over cooked spaghetti and add meatballs. Sprinkle with more parmesan cheese if desired. Garnish with fresh parsley.

Posted to EAT-L Digest by "Iris E. Dunaway" <hister@...> on Jul 5, 1997

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