Italian Meatballs-Pasta Machine
Yield
5 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | Pounds |
ground beef, lean
|
*
|
| ½ | cup |
onions
finely diced |
|
| ⅓ | cup |
celery leaves
finely minced |
* |
| 2 | tablespoons |
green bell peppers
minced |
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
italian seasoning
|
*
|
| 1 | clove |
garlic
minced |
|
| 3 | cups |
bread crumbs
|
|
| 2 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | Pounds |
ground beef, lean
|
*
|
| 118 | ml |
onions
finely diced |
|
| 79 | ml |
celery leaves
finely minced |
* |
| 3E+1 | ml |
green bell peppers
minced |
|
| 5 | ml |
salt
|
|
| 15 | ml |
italian seasoning
|
*
|
| 1 | clove |
garlic
minced |
|
| 7.1E+2 | ml |
bread crumbs
|
|
| 2 | large |
eggs
beaten |
|
Directions
Use meatball/bagel die.
Put ground beef, salt, pepper, spices, celery, onion, green pepper and about one cup of bread crumbs in mixing bin.
Mix lightly.
Add eggs and extrude.
Add bread crumbs by the tablespoonful through the top grates as necessary to keep the mixture extruding and from bunching up around the blades.
Extrude in 1½ inch pieces and roll each into a ball.
Sauté in a pan with 2 tb. olive oil until browned, or put on broiler rack and bake in a 350℉ (180℃) oven for about 30 minutes or until browned and firm.
The oven method is most efficient if doing a large quantity for the freezer.
If to be frozen, cool and freeze in zip-loc bags or rigid containers in meal-sized batches.
To serve with pasta, add to Spaghetti Sauce (bottled or homemade) and simmer for 30 minutes.
