Yield: 6 Servings
|½ cup||Undiluted canned chicken stock|
|1 medium||Onion, finely chopped|
|1 large||Clove garlic, minced|
|½ teaspoon||Dried thyme, marjoram or basil|
|½ cup||Dry seasoned bread crumbs|
|¼ cup||Finely chopped parsley|
|1 teaspoon||Grated lemon zest|
|1½ pounds||Lean ground veal or beef|
PREHEAT OVEN TO 400øF
In a large microwave-safe bowl, combine stock, onion, garlic, thyme and pepper. Microwave at High for 2 minutes or until onion is tender. Stir in bread crumbs, parsley and lemon zest; mix in ground veal and egg.
Divide into 12 balls; lightly press into muffin cups. Bake for 20 minutes or until no longer pink in center. Drain off juice. Tip: Instead of canned chicken stock, use 1 chicken stock cube dissolved in ½ cup water. Yield: 6 servings Typed in MMFormat by cjhartlin@... Source: Fast & Easy Cooking.
Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <cjhartlin@...> on Feb 17, 1999