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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From Maria Elena Paltep at Madison Middle School. Ingredients:
1 lb ground beef |
1/2 cup rice, uncooked |
1/8 teaspoon pepper |
1 cup tomato puree |
2 tablespoons shortening |
1 medium onion, cut in rings |
1 cup hot water |
1 cup tomato sauce |
1 cup celery, diced |
1 green pepper, diced |
1 teaspoon salt |
1 teaspoon dry mustard |
1 tablespoon sugar |
Directions:
1. Combine beef, rice, salt, pepper and 2/3 cup tomato puree. Mix well and shape into 8 balls. Preheat fry pan to 375*. Melt shortening and brown meatballs on all sides. Reduce heat to 225*. Add onion, tomato sauce, celery and green pepper. Dissolve salt, dry mustard, sugar and remaining tomato puree in hot water; pour over meatballs. Cover and cook for 45 minutes or until done, adding water if necessary. Serve hot from the pan.
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