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ķ MAIN DISHES ĸ
1 small onion, cut into
1-inch (2.5 cm) pieces
1 lb. (500 g) extra lean
ground beef
1
⁄4 lb. (125 g) ground pork
1
⁄4 cup (25 g) dry bread
crumbs
1 egg
1 teaspoon seasoned salt
1 tablespoon (15 ml) oil
1 cup (70 g) sliced or
quartered fresh
mushrooms
1
1
⁄4 cups (300 ml) beef
broth
1 tablespoon cornstarch
1
⁄2 teaspoon basil
1
⁄4 teaspoon pepper
Place onion in blender jar. Cover and blend at
5 to 8 seconds or until chopped. Add remaining
meatball ingredients. at 4 to 5 times for
8 to 10 seconds each or until mixed, scraping sides
if necessary. Shape meat into 32 1
1
⁄2
-inch (4 cm)
meatballs.
Heat oil in large nonstick skillet over medium-high
heat. Add meatballs. Cook 5 to 8 minutes or until
browned, turning occasionally.
Meanwhile, thoroughly wash blender with soap and
reassemble. Place mushrooms, broth, cornstarch,
basil and pepper in blender. Blend at 5 seconds
or until mushrooms are chopped. Add to meatballs
in skillet. Cook, stirring constantly, until bubbly.
Reduce heat to medium-low. Cook 8 to 10 minutes
or until gravy is thickened and meatballs are
thoroughly cooked. Serve with rice or potatoes, if
desired.
Yield: 8 servings (4 meatballs each).
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MEATBALLS