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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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My husband found this recipe almost 30 years ago. He would often prepare it for me and our daughters...now they make it for their own families.Madge Harman, Orange Park, Florida Ingredients:
1 egg |
1/3 cup milk |
1/4 cup cornmeal |
2 tablespoons finely chopped onion |
2 tablespoons finely chopped green pepper |
1-1/2 teaspoons ground mustard |
1 teaspoon salt |
1 teaspoon chili powder |
1 pound lean ground beef |
2 to 3 tablespoons olive oil |
1/4 cup king arthur unbleached all-purpose flour |
2-1/2 cups tomato juice |
12 pearl onions, peeled |
3 medium potatoes, peeled and quartered |
6 medium carrots, cut into 3-inch pieces |
Directions:
1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 12 meatballs.
2. In a Dutch oven, brown meatballs in oil. Remove with a slotted spoon and set aside. Whisk flour into drippings until smooth. Gradually whisk in tomato juice; bring to a boil. Cook and stir for 2 minutes or until thickened.
3. Return meatballs to pan. Add vegetables; stir gently. Cover and bake at 350° for 1 hour or until meat is no longer pink and vegetables are tender. Yield: 6 servings.
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