Here's a recipe I thought I had posted before, but I can't find it in the archives. The beauty of it is that there is no pre-cooking the meatballs before you add them to the sauce, but the secret to success is the tomato paste! Tomato sauce or ketchup will not do as a substitute.
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 1 tablespoon butter
- 1 tablespoon flour
- 1 10 oz can beef bouillon
- 1 can tomato paste
- 1.5 pounds lean hamburger
- 1 clove garlic finely chopped
(Preparation: 15 Minutes. Cooking: 45 minutes)
- In heavy pot, saute the chopped onion, green pepper, and celery in the butter.
- Stir in flour, salt, pepper, oregano, beef stock, and 1/2 can of the tomato paste.
- Bring mixture to a boil and reduce heat to slow simmer.
- Combine ground beef, salt, pepper, chopped garlic, and remaining tomato paste.
- Shape meat mixture into small meatballs and drop one by one into simmering sauce.
- Cover. Simmer 30 minutes.
- Serve over rice or noodles.
I have to repeat, you must use tomato paste, or you will end up with spaghetti sauce instead of meatballs. The meatballs must also be small, about the size of a larger cherry tomato, or else they will disintegrate under their own weight.
I gave this recipe to a family of 5 and they use it about once a week. The kids love it.
Contributed by Ted