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Associate.com - Share Your Recipe!

Recipe Name: Meatballs In Red Pepper Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Recipe cooked appetizer size
Savory Meatballs
1 Tablespoon(s) Olive oil
1 Onion, finely chopped
3 Cloves garlic, crushed
1 Cup(s) Ready to serve beef broth
2 Teaspoon(s) Cornstarch
2 Jars roasted, 7 oz. each
Ted peppers rinsed
drained finely chopped
1/2 Cup(s) Dry white wine
2 Tablespoon(s) Tomato paste
3/4 Teaspoon(s) Dried thyme leaves
2 Pound(s) Lean ground bed
1 Cup(s) Soft bread crumbs
2 Eggs
1/4 Cup(s) Finely chopped onion
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
Directions:
In large nonstick skillet, heat oil over medium heat until hot. Add
onion and garlic; cook and stir 2 to 3 minutes or until tender.
Combine broth and cornstarch; add to skillet with red peppers, wine,
tomato paste and thyme. Bring to a boil; reduce heat to medium-low.
Simmer 10 to 12 minutes or until slightly thickened, stirring
occasionally. add meatballs to skillet; continue to cook until
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 mixture into 64 1" meatballs; place on rack in broiler pan. Bake
in 350 F oven 18 to 20 minutes or until no longer pined and juices run
clear Yields: 64 appetizers. Posted to recipelu-digest Volume 01
Number 456 by "Diane Geary." <diane@keyway.net> on Jan 5, 1998


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