Recipe - Beef Boulettes With Garlic

2 pound Ground beef
1 One half teaspoon Plus 1 tsp salt
One half teaspoon Plus One fourth tsp freshly ground
black pepper
One half teaspoon Ground red pepper
One half cup Finely chopped onion
3 cup Thinly cut or sliced up onion
12 small Garlic cloves
One half cup Flour
2 teaspoon Rustic Rub; (See below)
3 tablespoon Vegetable oil
4 small Bay leaves
2 cup Water
3 tablespoon Chopped parsley

RUSTIC RUB
One fourth cup Paprika
3 tablespoon Garlic powder
3 teaspoon Salt
2 One half tablespoon Freshly ground black pepper
1 One half tablespoon Ground red pepper
1 One half tablespoon Onion powder
1 One fourth tablespoon Dried oregano
1 One fourth tablespoon Dried thyme

In a large bowl mix beef, the 1 One half tsp salt, One half tsp black pepper, the red
pepper and chopped onion. Make 12 meatballs. Insert a garlic clove into the
center of each; pinch beef around garlic.

Mix flour and Rustic Rub in a shallow plate. Add meatballs and roll to
coat. Reserve remaining mixture. Heat oil in large nonstick skillet over
mediumhigh heat. Add meatballs and brown evenly on all sides, 45 minutes.
Remove with a slotten spoon to a plate. Reduce heat to medium; add reserve
flour mixture and cook, stirring, 34 minutes until a dark chocolate brown.

Add cut or sliced up onions, remaining 1 tsp salt, One fourth tsp black pepper and bay
leaves. Cook, stirring occasionally, 10 minutes or until onions are very
soft. Stir in water, bring to a boil, add meatballs, reduce heat and
simmer, uncovered, about 1 hour. Skim fat off surface, remove bay leaves,
add parsley and serve immediately. \

Rustic Rub: Stir all ingredients in a bowl or an airtight container until
blended. Store in a kitchen cabinet up to 3 months.

Recipe by: Woman's Day 2/1/98

Posted to EATL Digest by The Taillons taillon@EARTHLINK.NET on Jan 2,
1998