Recipe - Mediterranean Stuffed Meatballs

SAUCE
2 Cloves garlic, minced
2 Onions, chopped
2 Green peppers, chopped
2 Zucchini, chopped
1 lg Eggplant, peeled and cubed
4 Tomatoes, peeled and chopped
4 tablespoon Fresh parsley
Salt and pepper
One half teaspoon Thyme
One half cup Chicken stock

MEATBALL MIXTURE
1 One half pound Ground meat
2 sl Bread
One fourth teaspoon Nutmeg
1/3 cup Parmesan cheese
1 Egg
Salt and pepper

VEGETABLES FOR STUFFING
Broccoli
Cauliflower
Zucchini
Butter
Olive oil
Oil for deep frying
Spaghetti or other pasta

Prepare sauce: Saute garlic in olive oil. Add onion and continue to saute.
Add green peppers, zucchini, eggplant, and tomatoes. Continue to cook; then
add parsley, salt and pepper, thyme and chicken stock. Cook approximately
40 minutes on low heat to make a thick sauce.

Prepare the vegetable stuffing by cleaning and chopping into bite size
portions. Blanch vegetables in hot water for 5 minutes. Drain. Add melted
butter, salt and pepper, and set aside.

Put bread into food processor and make into crumbs. Set aside. Beat egg
slightly and set aside. Mix nutmeg, salt and pepper and parmesan cheese
with the ground meat. Make balls and press a blanched vegetable in the
center of each ball; make sure the meat is all around the vegetable. Dip
balls into egg and then into bread crumbs and deep fry for 6 to 8 minutes
until golden brown. Drain. Pour sauce over cooked spaghetti and add
meatballs. Sprinkle with more parmesan cheese if desired. Garnish with
fresh parsley.

Posted to EATL Digest by "Iris E. Dunaway" hister@JUNO.COM on Jul 5,
1997