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!!
prep time
20 Min
cook time
1 Hr 30 Min
method
Bake
yield
8 serving(s)
Ingredients
- 2 pounds ground round
- 1 - onion, diced
- 2 - eggs
- 1/2 cup white rice
- 2 cloves garlic, grated
- 1/4 cup mixture of ketchup and heinz 57 sauce
- 2 teaspoons worcestershire sauce
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1/4 cup parmesan cheese, grated (optional)
- 1-2 - green pepper(s)
- 1 can stewed tomatoes
- 1 - tomato can of water
How To Make meatball peppers
-
Step 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.)
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Step 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.
-
Step 3Cut the green pepper(s) into strips and place on top of meatballs.
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Step 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.
-
Step 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.
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Step 6These meatballs freeze well. Cover with some of the liquid and vegetables in a freezer container.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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