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Mary Leverette
Ingredients:
1 pound lean ground chuck
1 medium onion, finely grated
1 clove garlic, finely grated
1 tablespoon steak sauce
¼ teaspoon pepper
1/8 teaspoon ancho chili powder
¾ cup John Wm. Macy's Original Cheddar CheeseSticks crumbs
1/3 cup toasted almonds, minced
1 egg, lightly beaten
2 tablespoons olive oil
Sauce
3 tablespoons flour
2 tablespoons olive oil
1 cup beef broth
½ cup apricot chutney, drained and minced
2 tablespoons tomato paste
2 tablespoons dry red wine
Salt and pepper to taste
Instructions:
Mix all meat ball ingredients except oil. Shape into 1-inch balls. Heat oil in a large skillet and brown meatballs for about 5 to 7 minutes. Remove balls to paper toweling with a slotted spoon and drain drippings from pan. To mix sauce, blend flour and oil, add remaining ingredients and heat until thickened, stirring often. Return balls to pan, cover and simmer about 10-15 minutes adding a tablespoon of water if needed to keep balls from sticking. Serve over pasta or wild rice as an entrée (Serves 4).
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