Friday, January 29, 2010

Meatball-stuffed French Loaf

1 ½ lbs. lean ground beef
½ lb. lean ground pork
2 eggs
½ c. fine dry bread crumbs
½ c. romano cheese
¼ c. chopped parsley
½ tsp. salt
1 (1 ½ oz) pkg. dry spaghetti-sauce mix
2 Tbsp. butter or margarine
1 (15 oz) can tomato sauce
½ c. water
1 round loaf French or sourdough bread

Combine beef, pork, eggs, bread crumbs, cheese, parsley, salt, and 2 Tbsp. of the dry sauce mix. Shape into 20-24 meatballs, each about 1 ½ inches in diameter. In a wide frying pan over medium heat, melt 1 Tbsp. of the butter. Add half of the meatballs and cook, shaking pan to brown meatballs on all sides. Remove and set aside. Melt remaining butter and brown remaining meatballs. Remove from pan and set aside. Discard pan drippings, if necessary. In same pan, blend remaining dry sauce mix with tomato sauce and water; heat until bubbly. Return meatballs to pan. Cover, reduce heat, and simmer for about 25 minutes. Meanwhile, cut off top third of the bread and scoop out insides., leaving a shell about 1 inch thick. Heat, uncovered, in a 350* oven for 10 minutes. With a slotted spoon, transfer meatballs into warmed loaf. Pour tomato sauce into serving bowl to offer at table side.

No comments:

Post a Comment