2 Tbsp butter or margarine
1 lb extra lean ground beef
1 small onion (thinly chopped)
1/8 tsp nutmeg
1 cup soft breadcrumbs
* Substitute RedEye habanero for spicier meatballs
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¼ tsp oregano leaf (crumbled)
1 cup RedEye Original bloody mary mix* 2 tbsp vegetable oil
salt and pepper to taste
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In a small skillet heat the butter and sauté the onions until tender (about 2 minutes). In a medium size bowl, soak the breadcrumbs in the bloody mary mix. Add the meat, cooked onions, salt, pepper, nutmeg, and oregano. Mix well and form into 12-14 meatballs. Heat the oil in a skillet and cook the meatballs until well browned all over and cooked through (about 10 minutes). Drain on a paper towel. Terrific pasta dishes or for a cheese dip.
Submitted by: R.Phillips Dallas, Tx <-- back to recipes |
