recipe occasion ... when the cold weather does not allow us to get outside is better to be warm and cook a nice meal comforting ... When I tasted this recipe I 'm to recall a similar dish that my mom made us ... yum ... great for lunch the children ... we really love ..:))
Meatballs yesteryear
2 pounds lean ground beef
1 cup long grain rice cooked
1 / 2 cup chopped onion 1 can
of 284 ml of condensed tomato soup, undiluted 1 can
540 ml of tomato juice
chopped parsley Salt to taste
and pepper
Place rack in center of oven. Preheat oven to 350 F. Prepare a baking dish 13 x 9 inches (33 x 23 cm).
In a large bowl with your hands, mix beef, rice, onion, parsley and 1 tablespoon soup tomato soup. Add salt and pepper.
With hands, shape into 18 balls of 16 and calculating about 3 c. soup of the meat mixture for each. Place in baking pan.
In a large measuring cup, combine the remaining tomato soup and tomato juice. Pour over meatballs.
Bake for 50-60 minutes. Drizzle the meatballs with juice halfway through cooking.
Source: Ricardo
Meatballs yesteryear
2 pounds lean ground beef
1 cup long grain rice cooked
1 / 2 cup chopped onion 1 can
of 284 ml of condensed tomato soup, undiluted 1 can
540 ml of tomato juice
chopped parsley Salt to taste
and pepper
Place rack in center of oven. Preheat oven to 350 F. Prepare a baking dish 13 x 9 inches (33 x 23 cm).
In a large bowl with your hands, mix beef, rice, onion, parsley and 1 tablespoon soup tomato soup. Add salt and pepper.
With hands, shape into 18 balls of 16 and calculating about 3 c. soup of the meat mixture for each. Place in baking pan.
In a large measuring cup, combine the remaining tomato soup and tomato juice. Pour over meatballs.
Bake for 50-60 minutes. Drizzle the meatballs with juice halfway through cooking.
Source: Ricardo
0 comments:
Post a Comment