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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Almonds provide the crunchy difference in these irresistible meatballs. Making them a day in advance enhances the flavor even more. - Sue Downes-Williams, Lebanon, New Hampshire. Ingredients:
10 bacon strips, diced |
2 eggs |
1/3 cup tomato paste |
1-1/2 cups soft bread crumbs |
1/3 cup minced fresh parsley |
2 tablespoons chopped slivered almonds |
1 tablespoon dried oregano |
1 tablespoon salt |
1-1/2 teaspoons pepper |
2 pounds ground beef |
1 pound fresh mushrooms, sliced |
1 medium onion, chopped |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
1 can (10-1/2 ounces) beef consomme |
Directions:
1. In a large skillet, cook bacon. Remove bacon with a slotted spoon; drain o paper towels. Reserve drippings in skillet.
2. In a large bowl, combine the eggs, tomato past, crumbs, parsley, almonds, oregano, salt, pepper and bacon. Crumble beef over mixture and mix well.
3. Shape into 1-in. balls. Brown meatballs in drippings. Remove with a slotted spoon. Drain, reserving 1 tablespoon drippings. Saute mushrooms and onion in the drippings.
4. Combine soup and consomme; stir into the mushroom mixture until blended. Return meatballs to pan. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes or until meat is no longer pink. Yield: 60 meatballs.
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