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Categories:
ground chuck salt paprika garlic bread crumbs milk tomato paste parsley lemon rind nutmeg eggs thyme oregano rosemary onion
Viewed: 37 - Published at: 4 years agoIngredients
- 2 lb. ground chuck
- 2 Tbsp. salt
- 1/2 tsp. paprika
- 1 garlic clove, minced
- 1 c. bread crumbs
- 1 c. milk
- 1 Tbsp. tomato paste
- 2 Tbsp. chopped parsley
- 1 grated lemon rind
- 1/4 tsp. grated nutmeg
- 2 eggs, beaten
- pinch of thyme
- pinch of oregano
- pinch of rosemary
- 1/4 c. grated onion
Method
- Soak bread in milk, add all other ingredients.
- Roll into small balls, brown in 1 tablespoon of butter.
- Add two cups beef broth (use bouillon cubes or soup) which has been thickened with 1 tablespoon cornstarch.
- Simmer until thickened, then pour over meatballs.
- Simmer about 1 hour, leaving lid on electric frypan or regular pan.
- Serve direct from pan to table.
- Keep meatballs warm all during the serving time.
