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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Meatballs Espanol Recipe

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This recipe for Meatballs Espanol is from GRANDMA'S COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. PERDUE ground turkey
1 c. soft bread crumbs
1/4 c. finely chopped onions
1/4 c. finely chopped celery
1 1/2 tsp. Worcestershire sauce
1 egg
1 clove garlic, minced
1 tsp. chili powder
1 tsp. salt
1/2 tsp. ground pepper
1 can (10oz.) stewed tomatoes
2 1/2 c. thinly sliced zucchini
2 tbsp fresh chopped basil or 1 tsp dried
2 tbsp fresh chopped oregano or 1 tsp dried
1 1/2 tsp. sugar
1 1/2 tbsp cornstarch
1 can (13 3/4oz) beef broth
4 c. hot cooked rice
Directions:
Directions:
Preheat oven to 375º. Combine turkey, bread crumbs, onion, celery, Worcestershire sauce, egg garlic, chili powder, salt and pepper. Form into 12 meatballs. Place on 9x13 in. greased baking pan. Bake for 20 minutes. In a sauce pan, combine remaining ingredients except for rice and heat to simmer. Cook for 5 minutes, stirring occasionally. Pour tomato mixture over meatballs and bake 10 minutes longer. Serve over rice.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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