Armenian Meatballs

Categories: Beef-ground, Ground beef, Meatballs
Yield: 1 servings

8 oz Extra lean ground round
1/4 c Soft bread crumbs
2 tb Water
1 Clove garlic; minced
1/2 ts Cumin
1/4 ts Salt
1/4 ts Ground black pepper
1 cn (14 oz) red. sodium whole
-tomatoes chopped with juice
1 cn (8 oz) red. sodium tomato
-sauce

In a meduim bowl combine beef, bread crumbs,water,garlic, cumin, salt
& pepper. Mix well, form into 1" balls. Place in 10" non-stick
skillet. Add tomatoes, & tomato sauce. Bring to a boil over med-high
heat. reduce heat to med. Cover & cook 25 minutes or until the
meatballs are no longer pink in the center.

MEATBALLS

Alternate cooking method from 30 Day Gourmet Manual: broiling Place
the meatballs on an oiled, (you can use foil if you want to save on
clean-up) rimmed baking sheet. Broil until lightly browned and no
longer pink in the center.

Freezing Instructions for cooked meatballs: Cool. For best results,
Flash Freeze on cookie sheet. Place meatballs in a freezer bag or
container. Seal, label and freeze.

Freezing Instructions for cooked meatballs to be served in sauce:
Freeze and/or thaw them in the sauce to give them more flavor.

To serve, you can thaw meatballs in the microwave or refrigerator
then bake at 350 for 10-20 minutes until hot. Or you can microwave
them from frozen in about 2-3 minutes 100% power..

If using sauce, thaw meatballs as above and pour sauce over the
meatballs. Heat in saucepan on stove top, microwave at 70% power (to
prevent splatters of the sauce), or in crockpot until sauce and
meatballs are both hot. Stir the meatballs in the sauce occasionally
while cooking.

Serve over rice, spaghetti or potatoes.

By Pheasant913@webtv.net (kevin Potter) on Jan 4, 1999, converted by
MC_Buster.

Recipe by: Prevention's Freezer Cookbook

Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted
by MM_Buster v2.0l.

-----