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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I grew up eating these but wanted a more natural recipe that didn't use the typical canned tomato soup. Adapted from my daughter's Paula Deen's my first cookbook. Ingredients:
2 lbs ground beef |
2 1/2 cups white rice, separated |
1 teaspoon seasoning salt |
1 teaspoon italian seasoning |
1 (32 ounce) can stewed tomatoes |
21 ounces beef broth |
Directions:
1. Place ground beef,1 cup rice,seasoned salt and Italian seasoning in bowl. Mix well. I use my hands.
2. Roll into 16-18 golf ball sized meatballs.
3. Place remaining rice (1 1/2 cups) in bottom of 9x13 pan. Place meatballs on top of rice.
4. Mix broth and tomatoes together and pour over meatballs.
5. Cover tightly with foil and bake at 350 degrees for 1 hour. or until liquid is all absorbed.
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