Title: Beef Boulettes with Garlic
Categories: Not, Sent
Yield: 6 Servings

2 lb Ground beef
1 1/2 ts Plus 1 tsp salt
1/2 ts Plus 1/4 tsp freshly ground
-black pepper
1/2 ts Ground red pepper
1/2 c Finely chopped onion
3 c Thinly sliced onion
12 sm Garlic cloves
1/2 c Flour
2 ts Rustic Rub; (See below)
3 tb Vegetable oil
4 sm Bay leaves
2 c Water
3 tb Chopped parsley

---------------------------------RUSTIC RUB---------------------------------
1/4 c Paprika
3 tb Garlic powder
3 ts Salt
2 1/2 tb Freshly ground black pepper
1 1/2 tb Ground red pepper
1 1/2 tb Onion powder
1 1/4 tb Dried oregano
1 1/4 tb Dried thyme

In a large bowl mix beef, the 1 1/2 tsp salt, 1/2 tsp black pepper, the red
pepper and chopped onion. Make 12 meatballs. Insert a garlic clove into the
center of each; pinch beef around garlic.

Mix flour and Rustic Rub in a shallow plate. Add meatballs and roll to
coat. Reserve remaining mixture. Heat oil in large nonstick skillet over
medium-high heat. Add meatballs and brown evenly on all sides, 4-5 minutes.
Remove with a slotten spoon to a plate. Reduce heat to medium; add reserve
flour mixture and cook, stirring, 3-4 minutes until a dark chocolate brown.

Add sliced onions, remaining 1 tsp salt, 1/4 tsp black pepper and bay
leaves. Cook, stirring occasionally, 10 minutes or until onions are very
soft. Stir in water, bring to a boil, add meatballs, reduce heat and
simmer, uncovered, about 1 hour. Skim fat off surface, remove bay leaves,
add parsley and serve immediately. \

Rustic Rub: Stir all ingredients in a bowl or an airtight container until
blended. Store in a kitchen cabinet up to 3 months.

Recipe by: Woman's Day - 2/1/98

Posted to EAT-L Digest by The Taillons on Jan 2,
1998