Ingredients for Stuffed Flank Steak:

• 2 eggs, hard-boiled
• 4-6 baby carrots, steamed, sliced
• 1 1/2 pounds flank steak
• 2 sliced baked ham
• 1/2 cup olive oil
• 2 tablespoons butter
• 2 sprigs fresh rosemary
• 1/4 cup onion, finely chopped
• 2 garlic cloves, peeled and crushed
• 1/2 cup vegetable stock
• 1/4 cup white wine

Directions for Stuffed Flank Steak:

• Peel eggs and chill in refrigerator.  When cool, slice and set aside.
• Steam carrots until tender.  Drain and set aside.
• Use meat mallet to tenderize steak on both sides.  Sprinkle salt and pepper to taste.
• Lay slices of ham, carrots, and eggs on flank steak.  Roll flank steak and secure with twine.
• In semi-deep pot, combine olive oil, butter, garlic, rosemary, and onion.  Cook over medium heat.  Add flank steak and brown on all sides.
• When meat browns on all sides, add vegetable stock and wine.  Reduce heat and cook about 1½ to 2 hours.
• Remove twine prior to slicing and serving.

This Stuffed Flank Steak recipe serves 4.

Ingredients for Italian Meatballs:

• 2 slices sandwich bread
• milk
• 1 pound ground pork
• 1 pound ground beef
• 1 egg
• 2 teaspoons minced garlic
• 1 tablespoon fresh parsley finely chopped
• salt and pepper, to taste
• nutmeg, just a pinch
• 2 tablespoons grated parmigiano cheese
• breadcrumbs
• cooking oil
• 1 small lemon cut into wedges, optional

Directions for Italian Meatballs:

• In a small bowl, place 2 slices of sandwich bread.  Pour enough milk to lightly moisten the bread, then break into small pieces.
• In a large bowl, combine ground pork, ground beef, egg, garlic, parsley, salt and pepper, nutmeg, parmigiano cheese, and bread pieces.  Mix well.
• Make meatballs small enough to fit into the palm of your hand.  Roll each ball into plate with breadcrumbs.  Breadcrumbs should completely coat meatballs.
• In a large, deep skillet, heat cooking oil over medium heat.  Place meatballs in skillet and be sure meatballs are not touching or on top of one another.
• Turn meatballs occasionally.  If meatballs are cooking too quickly, reduce heat.
• Cook until brown, about 20 minutes.  Remove with slotted spoon and drain on a paper towel.
• Serve with lemon wedges, if desired.

This recipe for Italian Meatballs will serve 4 to 6 people.