"Vineyard" Meatballs
1 egg
1 1/4 cups fine soft bread crumbs
2 tablespoons instant minced onion
1/4 cup fresh parsley, chopped
1/4 teaspoon basil
1/2 teaspoon salt
1 teaspoon garlic salt
1/4 teaspoon pepper
3/4 cup Burgundy
1/4 cup water
1 1/2 pounds lean ground beef
1 tablespoon oil for frying
Spaghetti sauce:
1 1/2 ounce envelope spaghetti sauce mix
1 (16-ounce) can tomatoes
Butter
Parmesan cheese, grated
In a bowl beat eggs lightly. Combine with bread crumbs, onion, parsley, basil, salt, garlic salt, pepper, 1/4 cup wine and water. let stand until crumbs are soft. Add beef and mix well. Using a rounded tablespoonful for each, shape into balls
In a saucepan, combine spaghetti sauce mix with remaining 1/2 cup wine; add tomatoes, breaking them up. In a separate pan, simmer the sauce while browning meatballs in oil. Drain off fat from meatballs. Add sauce, cover and simmer 15 to 20 minutes.
Serve with spaghetti that has been boiled, drained and drizzled lightly with melted butter and mixed with a little Parmesan cheese. It's the Burgundy that makes the difference! Men love it.
Serves 8
Katherine Vlahos Lockie | | Seasoned Skewered Meat - Souvlakia
3 pounds lean lamb or pork cut from the leg or shoulder
2 garlic cloves, crushed
1 teaspoon Greek oregano, dried
Salt and pepper to taste
Freshly squeezed juice of 2 lemons
1/2 cup olive oil
Cut meat into pieces the size of a walnut. In a bowl combine all ingredients. Marinate in the refrigerator for 30 minutes or longer. Put meat on small skewers and cook over charcoal broiler to desired doneness. Serve immediately with Greek salad
Voula Bakouros |
