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Oven Porcupine Meatballs
Deb Stanley
1
½
½
pound ground beef
cup uncooked regular rice
cup water
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1 can (15 oz.) tomato sauce
1 cup water
1
1
/3 cup chopped onions
teaspoon salt
2 teaspoons Worcestershire sauce
½
teaspoon celery salt
Heat oven to 350º. Mix meat, rice, ½ cup water, onion, salts, garlic powder, and pepper.
Shape mixture into meatballs. Place meatballs in ungreased, 8 x 8 x 2 baking dish. Stir
together remaining ingredients. Pour over meatballs. Cover with aluminum foil. Bake 45
minutes; uncover and bake 15 minutes longer.
No-Fry Barbecue Beef Meatballs
Kim Toney
Meatballs:
1 medium onion, chopped
1 (4 oz.) can mushrooms, drained and
chopped
Cheddar or American cheese, cubed
Sauce:
2
2
¼
¼
2
½-3 pounds hamburger
slices bread, crumbed
cup crushed soda crackers
cup milk
eggs
2 cans tomato soup
1
¼
1
¼
tablespoon soy sauce
cup crushed bacon (beef)
teaspoon salt
2 ¼ cups brown sugar
¾ cup white vinegar
2 teaspoons dry mustard
1 teaspoon soy sauce
teaspoon pepper
Mix meatball ingredients, except cheese well. Use hamburger mixture the size of walnut,
flatten, and add one cube cheese. Make into meatballs. Pack singly into 9 x 12 Teflon pan.
Bake 15 minutes in 350º oven.
Mix sauce ingredients well. Drain excess fat from meatballs. Pour sauce over all. Cover with
aluminum foil and bake 45-50 minutes. Serve hot over rice.
Meatballs in Mushroom Gravy
Eunice Nelson
1
2
1
½ pounds ground beef
eggs
teaspoon salt
1/3 cup quick oats
1/3 cup milk
1 can cream of mushroom soup
1 beef bouillon cube
pepper to taste
3
tablespoons chopped onion
2/3 cup water (may need to add more)
Combine first 5 ingredients; mix well. Add oatmeal and milk. Shape into 1 ½" balls. Roll in
flour and brown in hot oil or shortening. Place in casserole and pour soup mixed with water
and bouillon cube over meatballs. Bake covered for 1 hour at 350º.
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