Italian Meatballs:
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These meatballs take a little extra time, but the results will
delight you. |
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What you need. |
What you do. |
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1 tart apple peeled, cored and minced. 1 lb. ground round. 1
tsp. salt. 1/2 tsp. black pepper. 1/4 cup all purpose flour.
1 egg. |
Mix apple, meat, egg, salt, and pepper in a large bowl. Form
into 1 inch balls and roll in flour. shake off excess flour.
Set meat balls aside. |
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2 tbsp. olive oil. 1 clove garlic. 1/2 cup chopped, cooking onion. |
In a 10 or 12 inch deep skillet, saute the garlic and onion in
oil for 10 minutes. |
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On high heat, add the meat balls to brown quickly. Reduce heat
and simmer for 20 minutes. |
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15 oz. can tomato sauce. 1 cup Chianti. 1 cup chopped mushrooms,
1/2 tsp. basil. 1/4 tsp. rosemary. 1/4 tsp. oregano. |
Add tomato sauce, Chianti, mushrooms, basil, rosemary and oregano.
Cover and simmer for15 minutes. |
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Serve over hot cooked pasta or noodles. |
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We have a nice garden where we grow all of our own herbs. We
throw the old ones out and replace them every year. Here is a
tip on drying herbs. Place the fresh cut herbs on a glass plate.
A 9" pie plate works nicely. Put the plate in your microwave
and give it 2 minutes on normal cycle. Open the door to let the
steam escape. Do this several times until the herbs are dry.
You can feel the herbs to tell if they are dry. After they are
dry, it is easy to remove the leaves from the stems. You will
find that the herbs retain their color and flavor much better
than air dry. For example, air dried chives look and taste like
straw. Microwave dried chives are green and they taste like chives. |