Parsley meat balls (cfa)
36 meatballs
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Bread crumbs; dry |
| ½ | cup | Milk |
| 2 | Onions; chopped | |
| ½ | cup | Water |
| 2 | pounds | Ground chuck |
| ½ | Parsley bunch; (3/4 cup) | |
| ;finely chopped | ||
| 3 | Mint leaves; finely chopped | |
| 3 | Egg yolks | |
| 3 | smalls | Garlic cloves; minced or |
| ;mashed | ||
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1½ | tablespoon | Olive oil |
| 1½ | tablespoon | Butter |
| ¼ | cup | Red wine vinegar; (4 tbs) or |
| ;lemon juice | ||
| ½ | teaspoon | Dried oregano; crumbled |
Directions
You can shape this parsley and onion seasoned meat in small balls for hor d'oeuvres, 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@...
Submitted By EARL CRAVENS On 10-04-94