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Ingredientes
- 1 x Recipe cooked appetizer size Savory Meatballs
- 1 Tbsp. Extra virgin olive oil
- 1 med Onion, finely minced
- 3 x Cloves garlic, crushed
- 1 c. Ready to serve beef broth
- 2 tsp Cornstarch
- 2 jar roasted, (7 ounce. each) Ted peppers, rinsed, liquid removed, finely minced
- 1/2 c. Dry white wine
- 2 Tbsp. Tomato paste
- 3/4 tsp Dry thyme leaves
- 2 lb Lean grnd bed
- 1 c. Soft bread crumbs
- 2 x Large eggs
- 1/4 c. Finely minced onion
- 2 x Cloves garlic, crushed
- 1 tsp Salt
- 1/4 tsp Pepper
Direcciones
- In large nonstick skillet, heat oil over medium heat till warm. Add in onion and garlic; cook and stir 2 to 3 min or possibly till tender. Combine broth and cornstarch; add in to skillet with red peppers, wine, tomato paste and thyme.
- Bring to a boil; reduce heat to medium-low. Simmer 10 to 12 min or possibly till slightly thickened, stirring occasionally. add in meatballs to skillet; continue to cook till meatballs are heated through, stirring occasionally.
- Savory meatballs: Heat oven to 350 degrees F. In large bowl, combine all ingredients, mixing lightly but thoroughly. For 64 appetizer size meatballs: Shape beef mix into 64 1" meatballs; place on rack in broiler pan. Bake in 350 F oven 18 to 20 min or possibly till no longer pined and juices run clear
- Yields: 64 appetizers.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 771g | |
| Calories 926 | |
| Calories from Fat 266 | 29% |
| Total Fat 29.98g | 37% |
| Saturated Fat 6.6g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 4310mg | 180% |
| Potassium 1185mg | 34% |
| Total Carbs 110.61g | 29% |
| Dietary Fiber 9.2g | 31% |
| Sugars 18.25g | 12% |
| Protein 33.51g | 54% |
