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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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âThis is one of the first things my mother taught me to make many years ago, and it's still one of my family's favorites.â Meryl Biszick - Orlando, Florida Ingredients:
1 can (15 ounces) tomato sauce |
1 cup water, divided |
1/2 cup raisins |
3 tablespoons brown sugar |
1 tablespoon lemon juice |
1/4 cup seasoned bread crumbs |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/2 teaspoon pepper |
1/8 teaspoon seasoned salt |
1/4 cup egg substitute |
2 tablespoons fat-free milk |
1 pound lean ground beef |
1 tablespoon king arthur unbleached all-purpose flour |
2 cups hot cooked rice |
Directions:
1. In a Dutch oven, combine the tomato sauce, 3/4 cup water, raisins, brown sugar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
2. Meanwhile, in a large bowl, combine the bread crumbs, seasonings, egg substitute and milk. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Carefully add to tomato mixture. Cover and simmer for 20-25 minutes or until meatballs are no longer pink.
3. In a small bowl, combine flour and remaining water; stir into meatball mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve with rice. Yield: 4 servings.
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