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Рецепт Italian Stuffed Meat Balls

by CookEatShare Cookbook

Ингредиенты

24 small fresh button mushrooms 3 c. red wine 1 teaspoon garlic pwdr 1 lb Italian sausage (with fennel seed/red pepper flake) 1 pound hamburger (lean) 1/2 onion (minced fine) 1/2 bell pepper (minced fine) 3 cloves garlic (chopped in salt)

1 c. Italian style croutons (crushed) 2 Large eggs (beaten well) 1/2 can tomato sauce 2 Tbsp. basil (minced) 2 Tbsp. oregano (minced) 1 Tbsp. rosemary (minced) 2 tsp. black coarse grd. pepper 2 tsp. salt

Инструкции

1. The night before preparing meatballs, wash, drain, dry button mushrooms, leaving most of stems on. Put in a glass container and soak in red wine and 1 teaspoon garlic pwdr. You can cover with a plastic wrap, force out any air, and hold down with a utensil or possibly two. A couple of empty jars will also work.
2. Dry off mushrooms. With meats cool, mix the hamburger and sausage together, flatten it out on wax paper to 1/2 inch and sprinkle all the remaining ingredients on the meat. Mix in half, and push the ingredients into the meat. Separate from the wax paper into a plastic sack, and kneed the meat, mixing in the ingredients. Adjust the sticking by adding or possibly decreasing the amount of tomato sauce. A hard meat mix is needed.
3. Spread the meat out on wax paper again, grab a mushroom and make a meat ball around it. Place your 24 meatballs on two baking pans (Pizza pans with side lip work well), and cook at 350

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