Provided by Craig Claiborne And Pierre Franey
Categories dinner, weekday, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
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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