Italian Meatball Casserole Recipe
Ingredients
| 1 lb. lean beef round, trimmed of fat and ground to order | ||
| 1/2 lb. lean ground veal | ||
| Garlic salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Skim milk | 1/3 Cup (16 tbs) | |
| Eggplant | 1 Medium, pared | |
| 2 cups plain tomato sauce | ||
| 2-oz. can mushrooms, stems and pieces, drained | ||
| Dried oregano | 1/2 Teaspoon | |
| 6 tbsp. grated | ||
| Romano cheese | ||
| 2 tbsp. Italian-seasoned bread crumbs | ||
Directions
MAKING
1. In a bowl, mix together the beef, veal, garlic salt, pepper and milk and shape into one inch meatballs; broil them under the broiler
2. Cut the eggplan into cubes of one inch dimensions
3. In an ovenproof casserole combine all the ingredients except the breadcrumbs and sprinkle the breadcrumbs on top
4. Bake it in an oven preheated to 350°F for half an hour until eggplant turns tender
SERVING
5. Serve as appropriate
1. In a bowl, mix together the beef, veal, garlic salt, pepper and milk and shape into one inch meatballs; broil them under the broiler
2. Cut the eggplan into cubes of one inch dimensions
3. In an ovenproof casserole combine all the ingredients except the breadcrumbs and sprinkle the breadcrumbs on top
4. Bake it in an oven preheated to 350°F for half an hour until eggplant turns tender
SERVING
5. Serve as appropriate
Chef
