Garden's Plenty Meatballs Recipe

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Garden's Plenty Meatballs Recipe
Garden's Plenty Meatballs Recipe photo by Taste of Home
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Garden's Plenty Meatballs Recipe

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This is a wonderful dish to take to a potluck dinner...you're certain to come home with an empty dish. My sister shared the recipe with me several years ago. - Lyn Hook, PIcton, Ontario
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 1 egg
  • 1 cup unsweetened applesauce
  • 1 cup soft bread crumbs
  • 2 teaspoons salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 2 pounds ground beef
  • 1/2 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 cup sliced carrots
  • 1 small green pepper, chopped
  • 1 small onion, sliced

Directions

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour. In a large skillet, brown meatballs in oil; drain. Transfer to a greased 3-qt. baking dish. Combine the tomatoes, carrots, pepper and onion. Pour over meatballs. Cover and bake at 350° for 45 minutes or until the meat is no longer pink. Yield: 8 servings.
For a complete meal, serve Garden's Plenty Meatballs over hot cooked rice or pasta.
Originally published as Garden's Plenty Meatballs in Taste of Home Ground Beef Cookbook 1999, p40

Nutritional Facts

1 each: 320 calories, 16g fat (5g saturated fat), 82mg cholesterol, 836mg sodium, 20g carbohydrate (8g sugars, 3g fiber), 23g protein.

  • 1 egg
  • 1 cup unsweetened applesauce
  • 1 cup soft bread crumbs
  • 2 teaspoons salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 2 pounds ground beef
  • 1/2 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 cup sliced carrots
  • 1 small green pepper, chopped
  • 1 small onion, sliced
  1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour. In a large skillet, brown meatballs in oil; drain. Transfer to a greased 3-qt. baking dish. Combine the tomatoes, carrots, pepper and onion. Pour over meatballs. Cover and bake at 350° for 45 minutes or until the meat is no longer pink. Yield: 8 servings.
For a complete meal, serve Garden's Plenty Meatballs over hot cooked rice or pasta.
Originally published as Garden's Plenty Meatballs in Taste of Home Ground Beef Cookbook 1999, p40

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galinthewoods User ID: 3317961 106445
Reviewed Oct. 17, 2011

"You don't taste the applesauce in the meatballs, it just keeps them from drying out. I was surprised by how much I appreciated the flavor and texture of the vegetables in there."

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