Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Sirloin steak 2 ts Flour
1/2 lb Cheddar cheese Cooking oil
1 tb Onion powder 1/2 Onion; chopped fine
1 tb Garlic powder 1/4 Green pepper; chopped fine
1 1/2 ts Cayenne pepper 2 c Tomato sauce
2 Eggs Water
2 lb Gound meat(beef, pork, trky) 1/2 c White wine

Grind sirloin and dice cheese into 1/4" cubes. Mix onion powder,
garlic powder and cayenne pepper, with the eggs, ground meat and
sirloin. Roll into 2-1/2 inch balls. With a spoon make a hole in the
center of each meatball, put in a cube of cheese and reclose the
ball. Roll in flour and brown. Make roux with 2 teaspoons flour and
cooking oil. Add onions, then add green peppers. Add tomato sauce
and one can of water. Let simmer for 10 minutes. Add meatballs and
let simmer until gravy reaches desired thickness. Add white wine and
stir. This can be served over spaghetti or rice with a salad.

Serves 8.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook.
Typed for you by Nancy Coleman

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