Tomato-Rice Meatballs Recipe

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Tomato-Rice Meatballs Recipe

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These individual round loaves are tasty with your favorite potatoes on the side...but they're even better (and more fun) when served as giant meatballs on top of spaghetti!—Phyllis Miller, Hunta, Ontario
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 hours

Ingredients

  • 4 slices bread, torn into small pieces
  • 1/2 cup whole milk
  • 1 large egg, beaten
  • 1 pound lean ground beef
  • 2 celery ribs, chopped
  • 1/4 cup chopped onion
  • 1/4 cup uncooked instant rice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups tomato sauce

Directions

In a large bowl, soak bread in milk. Add the egg, beef, celery, onion, rice, salt and pepper; mix well.
Shape into eight balls; place in a greased 2-1/2-qt. baking dish. Pour tomato sauce over meatballs. Bake at 350° for 1-1/2 hours. Yield: 6-8 servings.
Originally published as Tomato-Rice Meatballs in Country Ground Beef 1993, p34

  • 4 slices bread, torn into small pieces
  • 1/2 cup whole milk
  • 1 large egg, beaten
  • 1 pound lean ground beef
  • 2 celery ribs, chopped
  • 1/4 cup chopped onion
  • 1/4 cup uncooked instant rice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups tomato sauce
  1. In a large bowl, soak bread in milk. Add the egg, beef, celery, onion, rice, salt and pepper; mix well.
  2. Shape into eight balls; place in a greased 2-1/2-qt. baking dish. Pour tomato sauce over meatballs. Bake at 350° for 1-1/2 hours. Yield: 6-8 servings.
Originally published as Tomato-Rice Meatballs in Country Ground Beef 1993, p34

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