| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables, Grains | Main dish, Meats, Ethnic | 19 | Servings | |
INGREDIENTS
| Meatballs: | ||
| 1 1/2 | lb | Ground beef |
| 1/4 | c | Chopped onions |
| 1/2 | c | Bread crumbs |
| 2 | Eggs | |
| 1 | tb | Chili powder |
| 1 | ts | Worcestershire sauce |
| Salt to taste | ||
| Pepper to taste | ||
| 1 | cn | 18 ounce spaghetti sauce |
| Casserole: | ||
| 4 | Onions, sliced in rings | |
| 3 | tb | Butter or vegetable oil |
| 1/2 | c | Dark brown sugar |
| 1/4 | c | Molasses |
| 1 | tb | Dry hot mustard |
| 1 | cn | 28 oz. beans with pork |
| 1 | cn | 28 oz.kidney beans,drained |
| 1 | cn | 18 oz. lima beans, drained |
INSTRUCTIONS
Preheat broiler. Combine the first eight ingredients; form into meatballs. Place on a cookie sheet; broil to brown. Remove from oven. Reduce heat to 350°F. Pour spaghetti sauce into a saucepan. Using a slotted spoon, transfer meat balls to the spaghetti sauce; simmer for 15 minutes. Meanwhile, in a large fry pan, saute sliced onions in butter until translucent. Add brown sugar, molasses and mustard; heat until sugar is dissolved. In a large shallow casserole dish, combine beans and onion mixture. Place meatball mixture on top. Cover and bake for 1 hour or until bubbling all over. Serves 10 - 12 Typed in MMFormat by cjhartlin@msn.com Source: Good Friends Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Aug 10, 1998
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