Meat Balls

Preparation Time: 90 min

Yield: 8 or 9 2-inch meat balls

Double-grind .68 kg (1.5 lb) lean ground beef.

Combine in a large mixing bowl:

2 well-beaten eggs

1 tsp fresh-ground lemon juice

In a separate bowl, combine:

1/4 cup unseasoned bread crumbs

2 tablespoons chopped parsley

4 tablespoons of freshly grated parmesan cheese

(or 3 tablespoons of dried grated parmesan cheese)

1/2 tsp salt

1 tsp freshly grated lemon rind

1/4 tsp oregano

1/4 tsp paprika

1/8 tsp nutmeg

Add dry ingredients to eggs and mix, then add ground beef and mix well with hands.

Roll into 2" balls (1/3 cup each)

Brown balls lightly in peanut oil in frying pan and drain them.

Place balls in an 8x8" pyrex pan.

Pour over them 1 bottle of unseasoned tomato sauce.

Sprinkle with sweet basil.

Bake covered in 350 ° F oven for 60 min.

Check that internal temperature of balls is 160 ° F.

Drain balls and discard sauce.

Serve on any tubular pasta, with tomato sauce

or for a different textured meal, serve with no sauce and a serving of oven rice

They freeze well, individually wrapped in aluminium foil, inside an airtight container.

Reheat from frozen for 60 min at 350° F in your toaster oven.

© WRinehart2008 All rights reserved.

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