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Category: Meatballs
Prep Time: Cook Time: Total Time:
Meatballs
1 1/2 lbs. ground chuck
1 well beaten egg
1 tsp salt
1 tbsp catsup
1/4 cup water
1 slice bread
Soak bread in water. Work all ingredients together until thoroughly blended. Make 50 meatballs. Saute in oil and remove from pan.
Sauce
2 tbsp olive oil
1 small onion minced
1 crushed garlic clove
1/4 tsp salt
1/4 tsp oregano
1 tsp flour
1 beef bouillon cube
1 cup water
1 tsp dry mustard
dash of bitters
2 jiggers rye
1 jigger sweet vermouth
Add onions, garlic, salt and oregano to oil. Cook until onion is tender. Add flour and blend. Add remaining ingredients, bring to a hard boil and cook until slightly thickened, stirring to dissolve bouillon cube. Put meatballs in the sauce and simmer for five minutes. Store meatballs and sauce in refrigerator for 24 hours. Reheat and serve.
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MANHATTAN MEATBALLS
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Category: Meatballs
Prep Time: Cook Time: Total Time:
Meatballs
1 1/2 lbs. ground chuck
1 well beaten egg
1 tsp salt
1 tbsp catsup
1/4 cup water
1 slice bread
Soak bread in water. Work all ingredients together until thoroughly blended. Make 50 meatballs. Saute in oil and remove from pan.
Sauce
2 tbsp olive oil
1 small onion minced
1 crushed garlic clove
1/4 tsp salt
1/4 tsp oregano
1 tsp flour
1 beef bouillon cube
1 cup water
1 tsp dry mustard
dash of bitters
2 jiggers rye
1 jigger sweet vermouth
Add onions, garlic, salt and oregano to oil. Cook until onion is tender. Add flour and blend. Add remaining ingredients, bring to a hard boil and cook until slightly thickened, stirring to dissolve bouillon cube. Put meatballs in the sauce and simmer for five minutes. Store meatballs and sauce in refrigerator for 24 hours. Reheat and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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