BLAND LS MEATBALLS (258)    RECIPE (114)

• BREAD, LO NA, SLICED
  QUANTITY:   16
  ASSOCIATED NUTRIENT:   BREAD, SALT FREE
• JUICE, TOMATO, CND, DIET, LOW NA
  QUANTITY:   .25
  ASSOCIATED NUTRIENT:   TOMATO JUICE, CND OR BOTTLED, DIET PK, LO NA
  NUTRIENT AMOUNT IN LBS.:   2.15175
• BEEF, GROUND, FROZEN
  QUANTITY:   22
  ASSOCIATED NUTRIENT:   BEEF, GROUND, REGULAR, BAKED, WELL DONE
  NUTRIENT AMOUNT IN LBS.:   22
• EGGS, SHELL, FRESH
  QUANTITY:   15
  ASSOCIATED NUTRIENT:   EGGS, WHOLE, MED, RAW, FRESH, AND FRZ
• MARGARINE, CORN OIL, UNSALTED, STICK
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, CORN&SYBN&CTTNSD, WO/SALT
  NUTRIENT AMOUNT IN LBS.:   1
• FLOUR, GENERAL PURPOSE
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   1

1) SOAK BREAD IN TOMATO JUICE (FIRST LISTING).
2) COMBINE BEEF AND EGGS WITH MOISTENED BREAD FROM STEP 1. AND MIX
   ONLY TO DISTRIBUTE. DO NOT OVERMIX.
3) SHAPE  WITH NO. 30 SCOOP; PLACE ON BAKING SHEET. BROWN IN OVEN (325F) FOR
   30 MINUTES. DRAIN OFF EXCESS FAT.
4) TO MAKE SAUCE: ADD FLOUR TO HOT MARGARINE TO MAKE ROUX. ADD TOMATO
   JUICE SLOWLY (SECOND LISTING), STIRRING CONSTANTLY, UNTIL MIXTURE
   IS BLENDED. SIMMER UNTIL GRAVY IS THICKENED.
5) ADD MEATBALLS FROM STEP 3.; MIX TO DISTRIBUTE. HEAT THOROUGHLY.