Our Canada - - Food For Thought -


3 tbsp but­ter 3 tbsp all-pur­pose flour

/ cup beef broth 12 1 beef top sir­loin steak ( / lb), cut into / inch cubes 34 12 / cup minced fresh pars­ley 14 / tsp salt 14 / tsp ground nut­meg 14 / tsp pep­per 18 11/ cups dry bread crumbs 3 2 eggs 1 tsp milk 1 tsp canola oil Oil for deep-fat fry­ing Stone-ground mus­tard,

op­tional Prep Time: 30 min. + chill­ing cook Time: 5 min./batch Yields: 21/ dozen 2

1. In a large saucepan, melt but­ter over medium heat. Stir in flour un­til smooth. Grad­u­ally add broth and bring to a boil. Cook and stir for 1 minute or un­til thick­ened. Care­fully add meat and pars­ley, then cook and stir for 2-5 min­utes or un­til meat is no longer pink. Stir in the salt, nut­meg and pep­per. Trans­fer to a bowl, re­frig­er­ate for 3-4 hours or un­til chilled. 2. Place bread crumbs in a small shal­low bowl. In an­other bowl, whisk the eggs, milk and oil. Drop meat mix­ture by ta­ble­spoon­fuls into bread crumbs, then shape into balls. Dip meat­balls in egg mix­ture, then coat again with crumbs. In an elec­tric skil­let or deep fryer, heat oil to 375°F. 3. Fry meat­balls, a few at a time, for 2-4 min­utes or un­til golden brown on all sides. Drain on pa­per tow­els. Serve hot with mus­tard if de­sired.

NU­TRI­TIONAL IN­FOR­MA­TION Amount Per Serv­ing (1 piece): 128 calo­ries, 6g fat, 15mg choles­terol, 46mg sodium, 18g car­bo­hy­drate, 15g sug­ars, 0 fi­bre, 2g pro­tein.

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