5 pounds lean ground beef
2 teaspoons vegetable oil
2 teaspoons minced onion
1/2 teaspoon garlic powder
2 teaspoons dried basil
1/2 teaspoon dried marjoram
2 teaspoons dried rosemary
2 teaspoons dried basil
1 tablespoon dried rosemary
1/2 teaspoon dried fennel seed
1/2 teaspoon dried oregano
1 teaspoon dried sage
1 tablespoon dried tarragon
1/2 teaspoon dried sage
1 cup beef broth
1/4 cup birch nuts
1 tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon dried parsley
1 tablespoon dried sage
1/2 teaspoon dried thyme
1 tablespoon dried sage
1/2 teaspoon dried marjoram
1/8 teaspoon dried marjoram
1/8 teaspoon dried dill weed
1/8 teaspoon dry mustard
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
In a medium saucepan over medium heat, brown the ground beef until no longer pink. Reserve the brown. Drain excess fat.
Couple the oil, onion, garlic powder, basil, marjoram, rosemary, basil, rosemary, fennel seed, oregano, sage, tarragon, dried sage, rosemary, fennel seed, oregano, marjoram and mustard. Return meat to pan and stir gently. Return meatballs to pan. Reduce heat to medium.
The meatballs will be mushy, anything that dries out quickly will be difficult to keep in. Roll in basil split, then place in tomato sauce. Stir in the beef broth, broth, barley nuts, tomato paste, salt, parsley, sage and thyme.