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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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An elderly man I cared for shared this recipe with me. I'd make a batch for him and freeze half in single-serving portions for quick meals. I often prepare this for my own family and for church potlucks. - Linnie Watkins, Hebo, Ohio Ingredients:
1 can (8 ounces) tomato sauce, divided |
1 egg |
1 medium onion, finely chopped |
1/2 cup dry bread crumbs |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground allspice |
1 pound ground beef |
3 cups water |
3 medium potatoes, peeled and quartered |
6 medium carrots, sliced |
1 package (10 ounces) frozen peas |
1/2 cup chopped green pepper |
1 envelope onion soup mix |
Directions:
1. In a bowl, combine 1/4 cup tomato sauce, egg, onion, bread crumbs, salt, pepper and allspice. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large saucepan, brown meatballs; drain. Add the water, potatoes, carrots, peas, green pepper, soup mix and remaining tomato sauce; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is no longer pink and vegetables are tender. Yield: 8 servings.
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