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LOCATION: Recipes >> Beef Veal >> Meatballs 48

Print this Recipe    Meatballs 48

Meatballs

2 tsp. vegetable oil
2 lb. lean ground beef
1 egg
1 clove garlic, minced
1/4 tsp. paprika
1/2 tsp. oregano
2 tsp. salt
1 cup fine dry breadcrumbs
1 Tbsp. prepared mustard
2 tsp. Worcestershire sauce
4 strips bacon
3 Tbsp. butter
1 cup strong coffee
1/2 cup cooking sherry, burgundy or apple juice, optional
1/2 cup water
1 tsp. salt
1 tsp. sugar
2 Tbsp. flour
1/4 cup water
1 cup sour cream
flour for dredging

In a large bowl, combine beef, egg, garlic, onion, oregano, paprika,
salt, breadcrumbs, mustard, and Worcestershire sauce. Mix very
well and shape into balls about 1.5" (4mm) in diameter and dredge
in flour. Cook bacon in a large frying pan until crisp. Remove,
chop, and set aside. To the fat in the pan, add sufficient butter
to be able to brown all the meatballs. Brown and turn meatballs
until all are seared and golden. Now add coffee, wine or apple
juice, water, salt, and sugar. Cover and simmer 15 minutes. Return
bacon to the pan. Mix flour and 1/4 cup water into a smooth paste
and carefully stir in until thickened. Reduce heat as low as
possible for another five minutes. Serve immediately with hot rice.

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