Post by chief_cook2 on Dec 30, 2002 22:50:43 GMT -6
Prep: 15 min, Cook: 40 min.
1-1/2 lbs. ground beef
3/4 cup quick or old fashioned oatmeal, uncooked
1/2 cup scallions, or green bell pepper, chopped
1/3 cup milk, tomato sauce, ketchup, or burgundy wine
1 egg
2 Tbs. vegetable oil
1 cup tomato sauce
6 ounces tomato paste
1/4 cup water
1/4 cup water, stock, or burgundy wine
1-1/2 tsp. oregano leaves, crushed
Combine first 5 ingredients and salt and pepper to taste in a bowl and mix well. Shape to form 16 meatballs. Heat oil in a heavy nonstick skillet over medium high heat. Sauté meatballs 4-5 minutes until browned. Drain. For sauce, combine remaining 5 ingredients and salt to taste in a bowl and mix well. Pour over meatballs in skillet. Cover and simmer about 30 minutes.
Microwave oven directions: Reduce liquid in meat mixture to 1/4 cup. Mix and shape as above. Place in an ungreased 11x7 inch baking dish and cover with wax paper. Cook in microwave oven on high about 6 minutes, rotating dish 1/4 turn after 3 minutes of cooking. Drain. Combine sauce ingredients in a bowl and pour over meatballs. Cover with wax paper. Continue cooking in microwave oven about 3 minutes or until meatballs are cooked throughout.
If you wish to freeze cooked meatballs: Cool quickly in refrigerator to retain freshness. Place the amounts you will use at one time in freezer/oven-proof containers or on sheets of aluminum foil. Seal tightly. If using foil, wrap and fold edges to seal and place on a flat baking sheet (to preserve shape) and place in freezer until frozen. Then you can remove baking sheet and place package where you wish in the freezer. Freeze up to 6 months. To reheat: Preheat oven to 350°F. Place container of meatballs in oven and bake 30-40 minutes or until hot. Or microwave on high until hot. (USDA recommends reheating meats to 165°F to destroy any bacteria.)