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    .Meatballs in Wine Sauce


    Source of Recipe


    SFEM President, Russell McCurdy

    List of Ingredients




    * 1 pound ground Buffalo, Kangaroo, Ostrich, or Venison
    * 1/2 cup fine dry bread crumbs
    * 1/3 cup milk or chicken broth
    * 1 large egg whit or 1 large egg
    * 1 tablespoon instant minced onion
    * 1 tablespoon Worcestershire sauce
    * 1 teaspoon dried basil
    Sauce

    Sauce:
    * 2 tablespoons butter or margarine
    * 1/2 pound mushrooms, quartered
    * 1/2 onion, chopped
    * 3/4 cup beef broth
    * 3/4 cup dry red wine
    * 2 tablespoons catsup
    * 1 bay leaf
    * 1 clove minced garlic
    * 4 teaspoons cornstarch and 4 teaspoons water

    Recipe



    1. Combine meat, breadcrumbs, milk or broth, egg, onion, Worcestershire, and basil. Shape the meat into balls, about 1-3/4 inches (golf ball size) in diameter.

    2. Set meatballs about 1/2 inch apart in a nonstick shallow-rim baking pan coated with a light spray of oil. Bake in 425ºF oven* until no longer pink in center (cut to test) and lightly browned, about 15 to 18 minutes. During cooking, turn with a wide spatula after balls are browned where they touch the pan.

    3. Sauce: In a frying pan, melt butter and sauté mushrooms and chopped onion until soft, about 7 minutes. Add broth, wine, catsup, bay leaf and garlic. Cook 5 minutes. In a small bowl, blend cornstarch with water; stir into sauce. Cook, stirring, until mixture boils and thickens. Remove bay leaf.

    4. Add meatballs to sauce and reheat. Serves 2-3

 

 

 


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