Saucy Meat Balls – Kenna Christensen

Saucy Meat Balls – Kenna Christensen

1 lb. lean ground beef

2/3 cup grated parmesan cheese

½ cup seasoned dry bread crumbs 

½ cup milk 

1 egg, slightly beaten

2 Tlb shortening

1 Tlb flour

1 can 28 oz tomatoes cut into bite-size pieces

1/3 – ½ cup Heinz 57 sauce

1 Tlb sugar

½ tea. salt

Hot, buttered noodles

Combine first five ingredients. Shape into 20 meatballs, Brown well in shortening. Drain excess fat. Sprinkle flour over meatballs: stir gently to coat. Combine tomatoes, 57 sauce, sugar and salt. Pour over meatballs, Simmer, uncovered, 25 minutes or until sauce is desired consistency, stirring occasionally. Serve meatballs and sauce over noodles. Makes 5 servings. 

Meatballs Espanola

Meatballs Espanola

1 lb. lean ground beef

1 cup soft bread crumbs

¼ cup each finely chopped onion and celery

1 ½ tea. Worcestershire sauce

1 egg

1 Tlb garlic salt

¼ tea. pepper

1 can 16 oz. stewed tomatoes

12 oz. zucchini, thinly sliced (about 2 ½ cup)

½ tea. each: oregano, basil, and sugar

1 Tlb cornstarch

1 cup beef broth (canned or made with bullion cubes)

3 cups hot cooked rice

Combine beef, bread crumbs onion, celery, Worcestershire sauce, egg, 1 ½ tea. garlic salt, and pepper. Mix thoroughly. Form into 12 meatballs. Place in a greased, shallow baking pan. Bake at 375˚ for 20 minutes. Meanwhile combine tomatoes and zucchini with remain seasoning and simmer 5 minutes. Blend cornstarch and broth. Stir into tomato mixture. Pour over meat balls. Continue baking 10 minutes longer. Serve over beds of fluffy rice. Makes 6 servings.