*  Exported from  MasterCook  *
 
                      Mediterranean Stuffed Meatballs
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SAUCE
    2      cloves        garlic -- minced
    2                    onions -- chopped
    2                    green peppers -- chopped
    2                    zucchini -- chopped
    1      large         eggplant -- peeled and cubed
    4                    tomatoes -- peeled and chopped
    4      tablespoons   fresh parsley
                         salt and pepper
      1/2  teaspoon      thyme
      1/2  cup           chicken stock
                         MEATBALL MIXTURE
    1 1/2  pounds        ground meat
    2      slices        bread
      1/4  teaspoon      nutmeg
      1/3  cup           parmesan cheese
    1                    egg
                         salt and pepper
                         VEGETABLES FOR STUFFING:
                         broccoli
                         cauliflower
                         zucchini
                         butter
                         olive oil
                         oil for deep frying
                         spaghetti or other pasta
 
 Prepare sauce:  Saute garlic in olive oil.  Add onion and continue to
 saute.  Add green peppers, zucchini, eggplant, and tomatoes.  Continue to
 cook; then add parsley, salt and pepper, thyme and chicken stock.  Cook
 approximately 40 minutes on low heat to make a thick sauce.
 
 Prepare the vegetable stuffing by cleaning and chopping into bite size
 portions.  Blanch vegetables in hot water for 5 minutes.  Drain.  Add
 melted butter, salt and pepper, and set aside.
 
 Put bread into food processor and make into crumbs.  Set aside.  Beat egg
 slightly and set aside.  Mix nutmeg, salt and pepper and parmesan cheese
 with the ground meat.  Make balls and press a blanched vegetable in the
 center of each ball; make sure the meat is all around the vegetable.  Dip
 balls into egg and then into bread crumbs and deep fry for 6 to 8 minutes
 until golden brown.  Drain.  Pour sauce over cooked spaghetti and add
 meatballs.  Sprinkle with more parmesan cheese if desired.  Garnish with
 fresh parsley.
 
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