| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Ground beef, Main dish, Meatballs, Meats, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground Beef |
| 1/2 |
c |
Rice; Regular, Uncooked |
| 1/2 |
c |
Water |
| 1/4 |
c |
Onion; Chopped, 1 Sm. |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Celery Salt |
| 1/8 |
ts |
Garlic Powder |
| 1/8 |
ts |
Pepper |
| 15 |
oz |
Tomato Sauce; 1 Cn. |
| 1 |
c |
Water |
| 2 |
ts |
Worcestershire Sauce |
INSTRUCTIONS
Mix the meat, rice, 1/2 Cup of water, the onion and the seasonings. Shape
the mixture by TBLS into 1 1/2-inch balls.
TO COOK IN A SKILLET:
Heat 1 TBLS of salad oil in a large skillet and cook the meatballs over
medium heat until brown. Add remaining ingredients and heat to boiling.
Reduce the heat, cover and simmer for about 45 minutes.
TO COOK IN THE OVEN:
Place the meatballs in an ungreased baking dish, 8 X 8 X 2-inches. Mix
the remaining ingredients and pour over the meatballs. Cover and bake in a
350 degree F. oven for about 45 minutes. Uncover and bake 15 minutes
longer.
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