1 cup or
whole wheat flour (can replace with white flour)
ground meat, any type
(about 1 medium) carrot, grated
teaspoon garlic powder
Directions for Preparation
In a large bowl, stir the sugar into the water until it dissolves. Sprinkle it with
the yeast. Let it sit for 10 minutes. Bubbling is good, that means the yeast is
alive. If no bubbles, repeat step 1 with new yeast.
minutes, stir in the milk and oil. Then add the flour and ½ teaspoon salt. Stir
gently until you have a soft mound of dough. If the dough is really sticky,
sprinkle with flour.
flour on a clean, flat surface like a cutting board or counter top. Flour your
hands. Grab the dough and gently knead it 5 minutes. Dust your hands and the
surface as much as needed to prevent sticking.
the dough into an even-shaped log. Cut the dough into 6 even pieces. Now cut
each piece into 2 pieces for a total of 12 pieces of dough.
Roll out each
dough piece into a ball. Cover with a damp, clean tea towel to rise for about
using a medium size bowl, mix together the rest of the ingredients.
the same process with the meat mixture as you did in step #4 with the dough to
form 12 meatballs.
oven to 325°F and
grease two cookie sheets with oil.
dough balls have risen for 30 minutes, flatten each ball slightly, then pop a
meatball in the middle and close the dough around the filling, forming a ball.
Flatten the ball then place on a baking sheet.
Bake for 45 minutes. Right out of the oven, brush
the tops with a little oil or pan drippings.
instant (or rapid rise) yeast for traditional yeast, use
1 ¾ teaspoon of instant yeast and just add it to the dry ingredients.