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Yield: 4 Servings
Ingredients:
* 1 lb Ground Beef
* 1/2 lb Fresh Large Mushrooms; *
* 1/4 c Salad Oil
* 1/2 c Burgundy Or Other Red Wine
* 1 ts Marjoram Leaves
* 1/2 ts Salt
* 1/8 ts Instant Minced Garlic
* 1 ts Worstershire Sauce
* 2 tb Catsup
Instructions:
* Mushrooms should be washed and trimmed. Shape the meat by TBLS into 24 balls. Place in a glass bowl or plastic bag. Add the mushrooms. Mix the remaining ingredients together and pour over the meatballs and mushrooms. Cover and refrigerate for at least 8 hours turning the meatballs and mushrooms occasionally. On each of 4 12-inch metal skewers alternate 6 meatballs with 6 mushrooms. Set oven control to broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness about 15 to 20 minutes. Brush occasionally with the remaining marinade and gently push with a fork to turn.
Ingredients:
* 1 lb Ground Beef
* 1/2 lb Fresh Large Mushrooms; *
* 1/4 c Salad Oil
* 1/2 c Burgundy Or Other Red Wine
* 1 ts Marjoram Leaves
* 1/2 ts Salt
* 1/8 ts Instant Minced Garlic
* 1 ts Worstershire Sauce
* 2 tb Catsup
Instructions:
* Mushrooms should be washed and trimmed. Shape the meat by TBLS into 24 balls. Place in a glass bowl or plastic bag. Add the mushrooms. Mix the remaining ingredients together and pour over the meatballs and mushrooms. Cover and refrigerate for at least 8 hours turning the meatballs and mushrooms occasionally. On each of 4 12-inch metal skewers alternate 6 meatballs with 6 mushrooms. Set oven control to broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness about 15 to 20 minutes. Brush occasionally with the remaining marinade and gently push with a fork to turn.
