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Print this Recipe    Meatballs 65

Meatballs and Mushrooms

4 slices white bread, crusts removed
1 cup milk
1 medium onion, chopped
6 Tablespoons butter
1 lb ground round beef
1/2 lb ground veal
1/2 lb ground lean pork
2 eggs
2 Tablespoons chopped mixed parsley and basil
Salt and fresh pepper to taste
1 lb mushrooms
1 1/2 cups heavy cream
1/2 cup red wine

Crumble the bread into a large mixing bowl. Soak it in milk.

Saute the onion in 2 tablespoons of the butter until soft but not
brown. Add it to the bread.

Add the meat, eggs, chopped herbs, salt, and pepper. Blend thoroughly
but lightly. Form into balls.

Heat the remaining 4 tablespoons of butter in the same skillet.
Cook the meatballs, a single layer at a time, until browned all
over. As they are browned, place them in a baking dish.

Slice the mushroom caps and lightly brown them in the skillet.
Add The cream and stir until it comes to a boil. Add the red wine
and season with salt and pepper. Pour over the meat.

Cook, uncovered, in 350 degree oven until well heated, about 30
minutes.

Serves 6-8

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