Recipe - Loaded Meatballs

MEATBALLS
1 One half pound Lean ground beef
1 Egg, beaten
1 teaspoon Salt
1 tablespoon Ketchup
One half cup Water
1 sl White bread, crumbled

SAUCE
2 tablespoon Olive oil
1 small Onion, minced
1 Clove garlic, crushed
One fourth teaspoon Salt
2 ds Angostura bitters
1 Beef bouillon cube
1 teaspoon Dry mustard
1 teaspoon Flour
1 cup Water
One half cup Bourbon
One fourth cup Sweet vermouth
One fourth teaspoon Oregano

Mix together the above ingredients. Form the mixture into small bitesized
meatballs.

Sauce: Get olive oil good and hot in a frying pan and fry meatballs,
shaking pan over heat until they are well browned. Take them out of the
pan. Fry onion and garlic until they are soft but not brown. Add all the
remaining ingredients to the pan and bring to a boil. Cook over high heat,
stirring steadily until liquid is reduced and sauce is thickened. Put
meatballs back in pan and cover. Reduce heat and simmer for 5 minutes. This
can be served immediately, but tastes better if refrigerated for a day and
reheated before serving. Can also be used as a main course over noodles,
but make meatballs larger. Serve with cocktail picks.

Posted to EATL Digest 02 Sep 96

From: Pat Belanger cookie@CWCONNECT.CA

Date: Tue, 3 Sep 1996 19:54:12 0700