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Froupe and Anchovy Meatballs

August 20, 2011

Anchovy Meatballs

1 pound lean ground beef
1/4 cup chopped onion
1/2 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon dry mustard
1/2 cup bread crubms
1/4 cup milk
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
30 anchovy fillets
1/2 cup prepared brown mustard
Watercress sprigs

Preheat oven to 350 F. Mix together ground beef, onion, thyme, oregano, dry mustard, bread crumbs,milk, egg, salt, pepper, and nutmeg. Beat well, Form into 30 meatballs about the size of a walnut.

Drain anchovy fillets and rinse lightly with cold water to remove excess saltiness. Wrap fillets around meatballs and secure with toothpicks. Top each meatball with dollop prepared brown mustard.

Arrange on a baking sheet. Place in oven and bake 25 minutes. Remove from oven and drain on paper towels. Arrange on serving platter and garnish with watercress.

Anchovy Meatballs Swedish Style

Follow above recipe but add 1/2 cup dairy sour cream to meat mixture; top prepared meatballs with dollop dairy sour cream instead of prepared brown mustard.


Copyright© 1977 by Random House, Inc. All Rights Reserved. Printed in U.S.A.

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