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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 2 |
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This recipe came from a neighborhood cookbook from Kaysville, Utah. I have made this once a month for about 20 years. I live at a high altitude and always bake at a higher temperature and always test internal temperature of middle meatball to make sure they are done. I left original I time and temperature in the recipe. I usually make a little extra sauce so use a 4 quart casserole but a 3 quart would probably be big enough. ( I make extra sauce because with just two of us there are leftovers, and they can get a little dry.) I make into 9 fairly large meatballs. Ingredients:
1 lb lean ground beef |
1/2 cup uncooked rice |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1/2 cup diced celery |
1 egg, lightly beaten |
2 teaspoons yellow mustard |
1 1/4 teaspoons salt |
1/4 teaspoon pepper |
4 cups v 8 vegetable juice or 4 cups tomato juice |
1 teaspoon chili powder |
1/4 teaspoon allspice |
1/2 teaspoon celery seed |
2 teaspoons worcestershire sauce |
2 teaspoons sugar |
Directions:
1. Mix all meatball ingredients together and form into desired size balls.
2. Place meatballs in a fairly large covered casserole dish.
3. Mix all sauce ingredients together.
4. Simmer sauce on stove top for 10 minutes.
5. Pour sauce over meatballs.
6. Bake in the oven, covered for about 1 hour at 350 degrees.
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