1. Filling: 2. In a medium skillet, fry onions in butter over medium-high heat until golden brown. 3. Remove from heat and add nuts, salt, pepper and parsley; set aside. 4. Meatballs: 5. Lightly grease a 12-cup muffin pan, using a paper towel dipped in solid shortening. 6. Set aside. 7. Toast the bread and crumble it into small pieces in a medium bowl. 8. Preheat the oven to 375°. 9. In the same bowl with the toasted breadcrumbs, mix all the remaining meatball ngredients with your hands until well blended. 10. Form meat mixture into 12 balls by first dividing in half, then half again. Makes 3 balls out of each quarter piece. 11. With a teaspoon, make a wide indentation in each meatball without going all the way through. 12. Place an equal amount of the filling into each hole. Close up the opening,. 13. pressing down well to form a ball without cracks. 14. Place each meatball in a muffin cup. 15. Set the timer and bake for 30 minutes. 16. While the meatballs are baking, make the following sauce. 17. Sauce: 18. Melt butter or margarine in a small saucepan; stir in flour and cook over low heat for 3 minutes, stirring constantly. 19. Beat with a wire whisk while slowly adding water and tomato sauce. 20. Add the remaining ingredients, except the parsley and continue to cook over medium heat, stirring constantly, for 5 to 10 minutes, until thick. 21. When meatballs are cooked, remove with a slotted spoon and place on a warm platter. Pour 1 cup sauce over the meatballs and sprinkle the top with parsley. 22. Pour the remaining sauce into a gravy boat to be passed at the table. ---------------------------------------------------------------------------
Nutrition
Ingredients
