Читать книгу The Alaska Wild Berry Cookbook - Alaska Northwest Books - Страница 37

36

Preheat the oven to 350°F. Place the bread crumbs in a large bowl;add the berries, tomato sauce, and eggs. Stir to mix and let stand until crumbs are well moistened. Mix in the ground beef, rice, onion, salt, and pepper. Form good-sized meatballs and rollthem in wholewheat flour.

Heat the shortening in an oven-proof skillet and add the meatballs in batches, cooking them until browned on all sides. Dilute the mushroom soup by half with milk or water, then pour over the meatballs. Cover and bake in the oven for 30 minutes. Turn the meatballs and cook for another 15 minutes uncovered.

Serve warm.

MAKES 8 SERVINGS

1 cup softbread crumbs

1⁄2 to 3⁄4 cup crushed lowbush cranberries

1⁄2 cup tomato sauce2 large eggs, slightly beaten

2 pounds ground beef

1⁄2 to 3⁄4 cup quick-cooking rice

1⁄4cup finely chopped onion

1 teaspoon salt

1⁄4teaspoon freshly groundblack pepperWhole wheat flour,for dredgingVegetable oil, for frying

1 (103⁄4-ounce) can mushroom soup

Milk or water

Cranberry Meatballs with Mushroom Sauce