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Receta Italian Stuffed Meat Balls
by CookEatShare Cookbook

Italian Stuffed Meat Balls
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  Raciónes: 12

Ingredientes

  • 24 small fresh button mushrooms
  • 3 c. red wine
  • 1 teaspoon garlic pwdr
  • 1 lb Italian sausage (with fennel seed/red pepper flake)
  • 1 pound hamburger (lean)
  • 1/2 onion (minced fine)
  • 1/2 bell pepper (minced fine)
  • 3 cloves garlic (chopped in salt)
  • 1 c. Italian style croutons (crushed)
  • 2 Large eggs (beaten well)
  • 1/2 can tomato sauce
  • 2 Tbsp. basil (minced)
  • 2 Tbsp. oregano (minced)
  • 1 Tbsp. rosemary (minced)
  • 2 tsp. black coarse grd. pepper
  • 2 tsp. salt

Direcciones

  1. The night before preparing meatballs, wash, drain, dry button mushrooms, leaving most of stems on. Put in a glass container and soak in red wine and 1 teaspoon garlic pwdr. You can cover with a plastic wrap, force out any air, and hold down with a utensil or possibly two. A couple of empty jars will also work.
  2. Dry off mushrooms. With meats cool, mix the hamburger and sausage together, flatten it out on wax paper to 1/2 inch and sprinkle all the remaining ingredients on the meat. Mix in half, and push the ingredients into the meat. Separate from the wax paper into a plastic sack, and kneed the meat, mixing in the ingredients. Adjust the sticking by adding or possibly decreasing the amount of tomato sauce. A hard meat mix is needed.
  3. Spread the meat out on wax paper again, grab a mushroom and make a meat ball around it. Place your 24 meatballs on two baking pans (Pizza pans with side lip work well), and cook at 350