Meatball-Stuffed French Loaf Recipe

ingredients

1 1/2 pound lean ground beef
1/2 pound lean ground pork
2 eggs
1/2 cup fine dry bread crumbs
1/2 cup grated Romano cheese
1/4 cup chopped parsley
1/2 teaspoon salt
1 package (1.5 ounce size) dry spaghetti sauce mix with mushrooms
2 tablespoons butter or margarine
1 can (8 ounce size) tomato sauce
1/2 cup water
1 round loaf (about 2 pound size) French bread
additional chopped parsley (optional)
additional grated Romano cheese

directions

Combine beef, pork, eggs, bread crumbs, the 1/2 cup cheese, the 1/4 cup parsley, salt, and 2 tablespoons of the dry sauce mix. Shape into meatballs, each about 1 1/2 inches in diameter.

In a wide frying pan over medium heat, melt half the butter. Add half of the meatballs and cook, shaking pan to brown meatballs on all sides. Remove and set aside.

Melt remaining butter and brown remaining meatballs. Remove from pan and set aside. Discard pan drippings, if necessary.

In same pan, blend remaining dry sauce mix with tomato sauce and water. Heat until bubbly.

Return meatballs to pan. Cover, reduce heat, and simmer for about 25 minutes.

Meanwhile, cut off top third of the bread and scoop out insides (reserve for other uses), leaving a shell about 1 inch thick. Heat, uncovered, in a 350 degrees F oven for 10 minutes, if desired. With a slotted spoon, transfer meatballs into warmed loaf.

Garnish with parsley, if desired. Pour tomato sauce into a serving bowl to offer at the table. Pass additional grated cheese.

nutrition data

Nutritional data has not been calculated yet.