meatball peppers
This was a recipe from my mother-in-law. She wrote it out for me, but mine never tasted like hers. Then one day I watched her make it: she used much less rice than indicated on my recipe. When we cook without recipes, it is hard to think about quantities. It is my husband's and daughters' favorite!!
►
yield
8 serving(s)
prep time
20 Min
cook time
1 Hr 30 Min
method
Bake
Ingredients For meatball peppers
-
2 lbground round
-
1onion, diced
-
2eggs
-
1/2 cwhite rice
-
2 clovegarlic, grated
-
1/4 cmixture of ketchup and heinz 57 sauce
-
2 tspworcestershire sauce
-
1 tspseasoned salt
-
1/4 tsppepper
-
1/4 cparmesan cheese, grated (optional)
-
1-2green pepper(s)
-
1 canstewed tomatoes
-
1tomato can of water
How To Make meatball peppers
-
1Heat oven to 350 degrees. Mix ground round, diced onions, grated garlic, eggs, rice, Worcestershire sauce, ketchup/Heinz 57 sauce, salt, pepper, and parmesan cheese if using. (I usually do this with my hands.)
-
2Start making meatballs, perhaps 2 inches in diameter. Put the meatballs in a large Dutch oven. Continue until all the meat mixture is made into meatballs.
-
3Cut the green pepper(s) into strips and place on top of meatballs.
-
4Add the stewed tomatoes over the peppers, letting them flow through your hands, squeezing them. Or cut them with kitchen scissors as you add them. Add one tomato can of water.
-
5Cover and put pan in the oven. Bake 1- 1 1/2 hours or until meatballs are very soft. Serve with a green vegetable and perhaps macaroni and cheese.
-
6These meatballs freeze well. Cover with some of the liquid and vegetables in a freezer container.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT