Meatballs in Red Wine Sauce
Source of Recipe
Contoocook Valley Regional High School Band
* Exported from MasterCook *
Meatballs in Red Wine Sauce
Recipe By : Contoocook Valley Regional High School Band, Peterborough,
Serving Size : 49 Preparation Time :0:00
Categories : Appetizers, Beef ground, Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean ground beef
1 cup fine dry bread crumbs
3 eggs
1 onion -- finely chopped
1/4 cup Parmesan cheese -- grated
1/2 teaspoon Worcestershire sauce
3/4 teaspoon curry powder
1/4 teaspoon ground black pepper
2 garlic cloves -- minced and
-- divided
1 cup unbleached flour
2 tablespoons oil
2 cans tomato sauce (8 oz each)
1 cup red wine
1/2 cup beef consomme
1/8 teaspoon dried oregano
In a large bowl, mix the ground beef, bread crumbs, eggs, onions, Parmesan cheese, Worcestershire sauce, curry powder, pepper and half the garlic. Form the mixture into 1-1/2-inch meatballs and roll lightly in the flour. Put the oil and remaining garlic in a large skillet, add the meatballs and brown on all sides (about 8 minutes).
Meanwhile, combine the tomato sauce, wine, consomme, and oregano in a large saucepan and bring to a simmer. Add the meatballs and simmer for 25 to 35 minutes. Place in a chafing dish and serve with large toothpicks.
Source:
"Cooking to Beat the Band"
S(Master-Cook format by):
"Judi Mae Phelps"
Yield:
"80 meatballs"
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