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Meatball supper

Posted January 03, 2017 in Recipes

img_2148This hearty recipe has stood the test of time: I got it from my aunt, who is 90 years old. She was making it for herself one afternoon, and it smelled so good I begged for a taste. After I tasted it, I had to have the recipe, and now I’m passing it on to the Living magazine readers.

This is a good meal for a busy day. It’s got meat and vegetables all in one pan. It is easy to prepare and uses basic ingredients, so you don’t have to spend time hunting down hard-to-find items. The meal can be prepared with one bowl, one measuring cup, a paring knife and a spoon, so clean up is easy. Once the meal is in the oven it doesn’t need any more attention.

And this is a meal you can customize for your family. I left the potatoes unpeeled this time and liked the results. If you don’t like celery, leave it out. I use plain tomato sauce — which was all that was available for many years — but a seasoned tomato sauce would kick things up a notch. Ground turkey could be substituted for ground beef. I used 93 percent lean ground beef and fat-free gravy for my latest batch and the sauce was still rich and satisfying. Put this in the oven, walk away and enjoy a homemade meal two hours later.

 

Meatball supper

Ingredients

1-1/2 pounds lean ground beef

2 tablespoons dry spaghetti sauce seasoning

1/3 cup cracker crumbs

1/3 cup milk

Salt, pepper, garlic powder

1 diced onion

3 or four large carrots, peeled ad cut into large chunks

Two or three ribs of celery

4 medium-sized potatoes, peeled or not, cut into large chunks

 

For the sauce

2 tablespoons dry spaghetti sauce seasonings

1 12-ounce jar beef gravy

1 8-ounce can tomato sauce

1 8-ounce can mushrooms, drained

Half a can of water

 

Directions

  1. Mix the meat, cracker crumbs, milk, spaghetti sauce seasoning and onion; season to taste with salt, pepper and garlic powder.
  2. Form into 12 meatballs and place in a roaster or other large baking dish.
  3. Top with vegetables.
  4. Mix sauce ingredients well and pour over the top.
  5. Cover the roaster and cook at 350 F. for two hours.





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