| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs |
|
Appetizers, Rice |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Extra Long Grain Rice |
| 1/2 |
ts |
Salt |
| 1 |
lb |
Ground Beef or Bulk Sausage* |
| 1/2 |
ts |
Pepper |
| 1 |
sm |
Onion; chopped |
| 1/2 |
ts |
Garlic Powder |
| 1/4 |
c |
Chopped Green Pepper |
| 1/4 |
c |
Prepared Horse Radish |
| 1/4 |
c |
Chopped Celery |
| 1 |
tb |
Worcestershire Sauce |
| 1/4 |
c |
Chopped Green Onions |
| 1 |
cn |
Tomato Soup |
|
|
Egg |
| 1 |
cn |
Water |
| 1 |
ts |
Dry Mustard |
| 1 |
ts |
Hot Sauce ** |
INSTRUCTIONS
Servings: 6
* Raw ** More or less to taste Combine all ingredients except tomato soup,
water and hot sauce. Mix together well. Make balls about 1 inch in
diameter. Place in baking dish. Combine tomato soup, water and hot sauce
and pour over meatballs. Bake, covered, in 350 * oven for 1 hour. Makes
30-36 small meatballs. Serve with toothpicks as hor d'oeuvres.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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