BEEF MEATBALLS WITH MARJORAM

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Beef meatballs with marjoram image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, weekday, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

3/4 pound ground lean beef
1 tablespoon butter
1/2 cup finely chopped onion
1/2 teaspoon finely minced garlic
1 cup cooked rice
1/4 cup finely chopped parsley
1 egg, lightly beaten
1/4 cup toasted pine nuts
1 teaspoon dried marjoram
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup flour
2 to 4 tablespoons olive oil
5 cups tomato sauce, approximately (see recipe)
1 pound spaghetti, cooked to the desired degree of doneness

Steps:

  • Put the beef in a mixing bowl.
  • Heat the butter in a saucepan, and add the onion and garlic. Cook, stirring, until the mixture is wilted.
  • Add this to the meat. Add the rice, parsley, egg, pine nuts, marjoram, salt and pepper to taste. Blend well with the hands.
  • Shape the mixture into 18 to 24 balls. Dredge the balls in flour and shake off excess.
  • Heat enough oil in a skillet to reach a depth of about oneeighth inch. Add the balls and cook, turning as they brown, until browned all over. Add the balls to the tomato sauce and cook about 30 minutes.
  • Serve with cooked spaghetti.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 12 grams, Carbohydrate 86 grams, Fat 17 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 1032 milligrams, Sugar 10 grams, TransFat 0 grams

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