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Ingredients Jump to Instructions ↓

  1. 2 pounds ground meat -- room Temperature

  2. 1/3 cup onion -- finely chopped

  3. 2 teaspoons fresh parsley -- finely minced

  4. 2 teaspoons salt

  5. 1 teaspoon sage

  6. 1 teaspoon dried basil -- optional

  7. 1 teaspoon dried marjoram -- optional

  8. 1 teaspoon chili powder

  9. 1 teaspoon black pepper

  10. 1/2 teaspoon ground red pepper

  11. 1/4 teaspoon dried thyme

  12. 2 logs

  13. 6 inches long and 2 inches in diameter. Wrap in plastic wrap or foil and refrigerate overnight.

  14. 1/2" thick and fry in a heavy skillet over medium-low heat for 3-4 minutes on each side or until done. Drain on paper towels and serve immediately.

  15. 50 large marble-size balls. Freeze if desired. To serve, bake frozen on a rack, starting in a cold oven for 20 minutes at

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