Preheat oven to 350. Place all ingredients except oil in a bowl and mix thoroughly. Use hands to divide and shape mixture into 50 very small balls or 25 regular sized meat balls (i prefer 25-more moist). Refrigerate for 15 or more minutes. Heat the oil in a frying pan over medium heat. Fry the meatballs turning them frequently. Fry until lightly brown about 5. Put in ovenproof dish (Pyrex); cover with foil and bake for 45 minutes.
Use red sauce and serve over your favorite pasta.
Ingredients
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1 pound lean minced lamb, beef or turkey (I use ground turkey-NOT just the breast)
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1 onion, finely chopped (small)
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2 cups mushrooms finely chopped
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1 tablespoon finely chopped fresh parsley
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2 pieces whole wheat bread crumbled or 1 cup breadcrumbs (real bread makes it more moist)
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2 Egg Yolks
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2 tablespoons good quality vegetable oil
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1 cup butternut squash puree
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