Recipe - Mushroom Sauced Meatballs

ROSE CAPOCCIA (DRND29A
1 pound Ground beef
1 Egg
One half cup Fresh whole wheat bread
crumbs
4 ounce Sharp Cheddar Cheese, shred
One fourth cup Onion, finely chopped
1 tablespoon Worcestershire sauce
1 tablespoon Fresh parsley, chopped
One half teaspoon Dried basil
One fourth teaspoon Pepper
1 tablespoon Oil
1 cup Mushrooms, cut or sliced up
1 tablespoon Flour
One half cup Beef broth
One half cup Dry white wine

Mix meat, egg, bread crumbs, cheese, onion, Worcestershire sauce, parsley,
basil and pepper. Shape mixture into 12 meatballs. Brown on all sides in
oil in large skillet about 5 minutes. Remove meatballs from skillet. Cook
and stir mushrooms in same skillet 2 to 3 minutes or until tender. Mix
flour, broth and wine until well blended. Gradually add flour mixture to
mushrooms in skillet; cook, stirring constantly, until mixture boils and
thickens. Simmer 1 minute, stirring constantly. Return meatballs to
skillet. Cook until thoroughly heated. Serve over hot cooked noodles, if
desired. From the Official U.S. Olympic Training Table Cookbook Formatted
by Rose Capoccia drnd29a
Posted to MCRecipe Digest V1 #345

From: kmeade@IDS2.IDSONLINE.COM (The Meades)

Date: Mon, 16 Dec 1996 09:01:20 0500