Autumn Meatballs Recipe

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I clipped this recipe out of the paper quite a few years ago, and it instantly became a family favorite. Tender pieces of tasty apple appear in every bite. - Helen Wiebe, Altona, Manitoba
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 4 servings

Ingredients

  • 2 eggs
  • 1 cup dry bread crumbs
  • 1 cup shredded peeled tart apple
  • 1/4 cup shredded cheddar cheese
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1-3/4 cups tomato juice
  • 3/4 cup ketchup
  • 1/2 cup chopped celery
  • 1/2 teaspoon Worcestershire sauce

Nutritional Facts

1 serving (5 each) equals 427 calories, 15 g fat (6 g saturated fat), 183 mg cholesterol, 1,884 mg sodium, 42 g carbohydrate, 3 g fiber, 31 g protein.

Directions

  1. In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 2-qt. baking dish. Combine the tomato juice, ketchup, celery and Worcestershire sauce; pour over meatballs. Cover and bake at 350° for 1 hour or until meat is no longer pink. Yield: 20 meatballs.
Originally published as Autumn Meatballs in Taste of Home Ground Beef Cookbook 1999, p47

Nutritional Facts

1 serving (5 each) equals 427 calories, 15 g fat (6 g saturated fat), 183 mg cholesterol, 1,884 mg sodium, 42 g carbohydrate, 3 g fiber, 31 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Mar. 9, 2014

"nice mild taste to these, lots of sauce. I used V8 juice instead of tomato juice just because that is what I had on hand. I also cut back a bit on the bread crumbs."

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