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Recipe CATEGORY 128

ID	128
TITLE	Chic holiday meatballs
CATEGORY	Holiday Foods
SUBCATEGORY	Miscellaneous
DESCRIPTION	3 slices bread, preferably day-old 1 cup (250 mL) tomato-based pasta sauce 4 eggs 1 large onion 1 tsp (5 mL) each salt and ground black pepper 2 lbs (1 kg) ground beef, preferably lean 1 lb (500 g) ground pork, preferably lean \|1. Line 2 large, rimmed baking sheets with foil. Tear bread, including crusts, into bite-size pieces. Place in a medium-size bowl. Stir in pasta sauce. Let stand until bread soaks up sauce, about 5 minutes, then mash with a fork to form a paste. Meanwhile, in a large bowl, whisk eggs. Finely chop onion. Stir into eggs along with salt and pepper. Crumble in beef and pork. Add mashed bread. Using your hands, gently mix. 2. For even cooking, arrange racks in bottom and top thirds of oven. Preheat oven to 375F (190C). Shape meat mixture into 1-inch (2.5-cm) balls and place on 2 baking sheets. Rinse hands occasionally as damp hands make it easier to form balls. Leave about 1/2 inch (1 cm) between meatballs. (If meatballs don't fit on 2 sheets, cover and refrigerate remaining meatballs, then bake once first batch is done.) 3. Bake in preheated oven, rotating sheets halfway through cooking, until meatballs are lightly browned and firm to the touch, 15 to 20 minutes. You don't have to turn meatballs. Place baked hot meatballs in a serving dish and provide toothpicks. Great with extra pasta sauce, herbed sour cream or chutney for dipping.
VOTE	50
RATE

Holiday Foods

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