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Ingredients Jump to Instructions ↓

  1. 1 egg

  2. 1/3 cup milk

  3. 1/4 cup cornmeal

  4. 2 tablespoons finely chopped onion

  5. 2 tablespoons finely chopped green pepper

  6. 1-1/2 teaspoons ground mustard

  7. 1 teaspoon salt

  8. 1 teaspoon chili powder

  9. 1 pound lean ground beef

  10. 2 to 3 tablespoons olive oil

  11. 1/4 cup all-purpose flour

  12. 2-1/2 cups tomato juice

  13. 12 pearl onions, peeled

  14. 3 medium potatoes, peeled and quartered

  15. 6 medium carrots, cut into 3-inch pieces

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 12 meatballs. In a Dutch oven, brown meatballs in oil. Remove with a slotted spoon and set aside. Whisk flour into drippings until smooth. Gradually whisk in tomato juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Return meatballs to pan. Add vegetables; stir gently. Cover and bake at 350° for 1 hour or until meat is no longer pink and vegetables are tender. Yield: 6 servings.

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