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Categories:
ground beef salt pepper egg onion bread crumbs cooking oil flour tomatoes water salt sugar basil potatoes carrots onion celery
Viewed: 74 - Published at: 7 years agoIngredients
- 1 1/2 lb. ground beef
- 1 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 egg
- 1 Tbsp. minced onion
- 1/2 c. soft bread crumbs
- 1 Tbsp. cooking oil
- 3 Tbsp. flour
- 1 (1 lb.) can tomatoes, cut up
- 1 c. water
- 1/2 tsp. salt
- 2 tsp. sugar
- 1 tsp. basil leaves
- 3 medium potatoes, pared and diced
- 4 small carrots, pared and diced
- 1 medium onion, coarsely chopped
- 1 stalk celery, sliced
Method
- Combine ground beef, 1 1/2 teaspoons salt, pepper, egg, onion and bread crumbs in bowl.
- Mix lightly but well. Form mixture into 1-inch meatballs.
- Brown meatballs on all sides in hot oil in 10-inch skillet.
- Remove meatballs as they brown. Place in 2-quart casserole.
- Pour off fat, reserving 3 tablespoons.
- Blend flour into reserved fat in skillet. Stir in tomatoes, water, 1/2 teaspoon salt, sugar and basil. Stir well. Add potatoes, carrots, onion and celery.
- Bring to a boil. Reduce heat and simmer 10 minutes, adding more water if necessary.
- Pour over meatballs in casserole.
- Cover. Bake in a 350° oven for 1 hour or until vegetables are tender.
- Makes 6 servings.
