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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I thought this sounded interesting and it's another way to use some garden oregano. Recipe source: Martha Stewart Living (December 2005) Ingredients:
2 slices bread, crusts removed |
1/4 cup milk |
1/2 lb ground pork |
1/2 lb ground beef |
1/3 cup onion, chopped |
1 garlic clove, minced |
1/4 cup currants, dried |
2 tablespoons fresh oregano, chopped |
salt and pepper |
1 tablespoon olive oil |
4 cups chicken broth or 4 cups chicken stock |
1 head escarole, cut into 1/2 inch pieces (or subsitute 6 ounces spinach chopped) |
1 (15 ounce) can kidney beans, drained and rinsed |
1 dried red chili pepper, crumbled |
Directions:
1. In a small bowl, soak the bread in the milk for a few minutes and then squeeze excess moisture out of milk and tear bread into small pieces.
2. In a large bowl combine bread with next 6 ingredients (meats - oregano), stir with spoon until combined and then add salt and pepper.
3. Roll mixture into small bowls (about 1 inch).
4. Over medium heat, heat oil in a large skillet and cook meatballs in oil until browned and cooked through (10-15 minutes).
5. In a soup pot or saucepan over medium heaqt, bring broth to a boil then reduce heat to medium low and add meatballs, escarole (or spinach), beans and chile to pot, cooking until heated (5-10 minutes). Season with salt and pepper to taste.
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