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1
Filling:
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2
In a medium skillet, fry onions in butter over medium-high heat until golden brown.
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3
Remove from heat and add nuts, salt, pepper and parsley; set aside.
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4
Meatballs:
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5
Lightly grease a 12-cup muffin pan, using a paper towel dipped in solid shortening.
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6
Set aside.
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7
Toast the bread and crumble it into small pieces in a medium bowl.
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8
Preheat the oven to 375.
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9
In the same bowl with the toasted breadcrumbs, mix all the remaining meatball ngredients with your hands until well blended.
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10
Form meat mixture into 12 balls by first dividing in half, then half again.
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11
With a teaspoon, make a wide indentation in each meatball without going all the way through.
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12
Place an equal amount of the filling into each hole.
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13
Close up the opening,.
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14
pressing down well to form a ball without cracks.
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15
Place each meatball in a muffin cup.
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16
Set the timer and bake for 30 minutes.
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17
While the meatballs are baking, make the following sauce.
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18
Sauce:
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19
Melt butter or margarine in a small saucepan; stir in flour and cook over low heat for 3 minutes, stirring constantly.
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20
Beat with a wire whisk while slowly adding water and tomato sauce.
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21
Add the remaining ingredients, except the parsley and continue to cook over medium heat, stirring constantly, for 5 to 10 minutes, until thick.
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22
When meatballs are cooked, remove with a slotted spoon and place on a warm platter.
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23
Pour 1 cup sauce over the meatballs and sprinkle the top with parsley.
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24
Pour the remaining sauce into a gravy boat to be passed at the table.
