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Méli Mélo Gourmand

pot pourri recipes

ITALIAN MEATBALLS Posté le Vendredi 12 Décembre 2008 à 01h02




Today it's   ITALIAN MEATBALLS but the picture is not good


For serves 6




2 cups/1 lb/ 500g lean ground beef

1/2 cup/2 oz/60g dry bread crumbs

2 tbsp/30g grated parmesan cheese

1 tsp/5g dried oregano

1/2 tsp/2.5g garlic powder or 1 tsp/5ml garlic paste

2 eggs, beaten

freshly ground black pepper

1 tbsp/15ml olive oil

1 red bell pepper, diced

1 onion diced

3 larges cloves of garlic, crushed

8 mushrooms, chopped

2 cups/16fl oz/500ml bottled tomato pasta sauce




1.) Place beef, bread crumbs, parmesan cheese, oregano, minced garlic, eggs, and black pepper to taste in a bowl and mix to combine. Form mixture into sixteen balls.


2.) Heat oil in a frying pan over a medium heat, add meatballs and cook, turning frequently, for 10 minutes or until brown on all sides.

Remove meatballs from pan and set aside.

3.) Add red bell pepper, onion, and garlic to same pan and cook, stirring, for 3 minutes. Add mushrooms and cook for 4 minutes longer. Stir in pasta sauce, return meatballs to pan, cover and bring to simmering. Simmer, stirring occasionally, for 10 minutes.

Serve spooned over hot spaghetti or other pasta of your choice.



This dish can be made 1-2 days in advance and reheated in the microwave oven when required.

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