Real Recipes From Real Home Cooks ®

meatball peppers

Recipe by
Ruth Ann Vokac
Mansfield, IL

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 lb
    ground round
  • 1
    onion, diced
  • 2
  • 1/2 c
    white rice
  • 2 clove
    garlic, grated
  • 1/4 c
    mixture of ketchup and heinz 57 sauce
  • 2 tsp
    worcestershire sauce
  • 1 tsp
    seasoned salt
  • 1/4 tsp
  • 1/4 c
    parmesan cheese, grated (optional)
  • 1-2
    green pepper(s)
  • 1 can
    stewed tomatoes
  • 1
    tomato can of water

How To Make meatball peppers

  • 1
    Heat 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.)
  • 2
    Start 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.
  • 3
    Cut the green pepper(s) into strips and place on top of meatballs.
  • 4
    Add 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.
  • 5
    Cover 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.
  • 6
    These meatballs freeze well. Cover with some of the liquid and vegetables in a freezer container.

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