★★★★★ 1 Review
ChefetteTina avatar
By Tina Simpson
from Lancing, TN

My Dear Sweet mother in law made these for me when I was dating my husband. Then she taught me how to make them. I sure love them. We both cook them different. Sometimes she cooks with tomato juice, I use sauce.

★★★★★ 1 Review
serves Depends on how many you can eat.
prep time 30 Min
cook time 40 Min
method Pan Fry

Ingredients For meatballs

  • 1 box
    rice and vermicelli
  • 1 pkg
    4-5 lbs ground chuck
  • 1 can
    tomato paste
  • 1/2 c
  • 1/2 c
    brown sugar
  • 1-2 Tbsp
    worcestershire sauce
  • 1-2 can
    tomato sauce
  • 1 can
    stewed tomatoes or 2 cups fresh peeled and sliced
  • 1 can
  • 1 lg
    bell pepper (sliced)
  • 1 lg
    onion (sliced)

How To Make meatballs

  • 1
    Cook rice according to package directions. Sometimes I put the beef flavoring packet in and sometimes I don't. It all depends on what flavor I am after. Let rice cool.
  • 2
    Mix rice and ground chuck and roll into balls. My mother in law likes big meatballs. I like them a bit smaller. I don't use all the rice in my meatballs, I add whatever I don't put in my meat to the sauce when the peppers are tender.
  • 3
    Fry them on medium heat gently rolling until browned.
  • 4
    Mix brown sugar and vinegar in small bowl. Then pour over meatballs. Add tomato paste and worcestershire sauce. Stir around meatballs
  • 5
    Add tomato sauce, stewed tomatoes, mushrooms and stir. If you would like add tomato soup.. as little or as much as you desire.
  • 6
    Add peppers and onions and simmer until vegetables are tender. Add any rice you have any leftover. Taste test it, if you like it sweeter add more brown sugar.. Or vinegar if you like them a little tangier. I begin with 1/2 cup of each and add more sugar while they are simmering. Salt and pepper if desired.
  • Meatballs served with mashed potatoes and cheddar cornbread.
    Also great served with slaw.. Enjoy.