| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1 |
c |
Minute rice |
| 2 |
tb |
Worchestershire sauce |
| 1/4 |
ts |
Pepper |
|
|
Few dashes salt |
| 1 |
md |
Onion |
| 2 |
cn |
Tomato soup |
| 1 1/2 |
cn |
Water |
|
|
Worchestershire sauce to taste |
|
|
Cayenne pepper as desired |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Combine beef, rice, first amt. of w. sauce, salt and pepper in a bowl. Mix
well. Form meatballs approx. 1 1/4 inches in diameter. (I use an icecream
scoop) Brown meatballs on all sides in a large skillet using about 1 Tbsp.
of vegetable oil. Slice the onion into thin rings and soften in pan while
the meatballs are browning. When meatballs are browned, transfer to a large
casserole dish.
In the skillet, combine tomato soup, water, w. sauce and spices. Experiment
with the amount of cayenne pepper. I use approx. 1/4 tsp.but that maybe too
spicy for some. It should be just enough to give the tomato mixture some
zing. Stir to get flavours off the bottom of the skillet. Heat mixture on
medium until hot and bubbling. Pour over meatballs and bake for 40 munutes
at 350 degrees. Do not cover. Serve with mashed potatoes.
Posted to EAT-L Digest by Debra Ryckman <dryckman@SOLARWINDS.COM> on Feb
8, 1998
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”