19
MAIN DISHES
1 small onion, cut into
1-inch (2.5 cm) pieces
1 lb. (500 g) extra lean
ground beef
1
⁄
4
lb. (125 g) ground pork
1
⁄
4
cup (25 g) dry bread
crumbs
1 egg
1 teaspoon seasoned salt
1 tablespoon (15 ml) oil
1 cup (70 g) sliced or
quartered fresh
mushrooms
1
1
⁄
4
cups (300 ml) beef
broth
1 tablespoon cornstarch
1
⁄
2
teaspoon basil
1
⁄
4
teaspoon pepper
Place onion in blender jar. Cover and blend at
5 to 8 seconds or until chopped. Add remaining
meatball ingredients.
at
4 to 5 times for
8 to 10 seconds each or until mixed, scraping sides
if necessary. Shape meat into 32 1
1
⁄
2
-inch (4 cm)
meatballs.
Heat oil in large nonstick skillet over medium-high
heat. Add meatballs. Cook 5 to 8 minutes or until
browned, turning occasionally.
Meanwhile, thoroughly wash blender with soap and
reassemble. Place mushrooms, broth, cornstarch,
basil and pepper in blender. Blend at
5 seconds
or until mushrooms are chopped. Add to meatballs
in skillet. Cook, stirring constantly, until bubbly.
Reduce heat to medium-low. Cook 8 to 10 minutes
or until gravy is thickened and meatballs are
thoroughly cooked. Serve with rice or potatoes, if
desired.
Yield: 8 servings (4 meatballs each).
MEATBALLS
