Braised Meatballs
- 2 cups meat trimmings
- Bacon fat
- 1/2 can tomatoes, well seasoned
- 1 cup carrots, cut in cubes
- 1 slice green pepper
- 1 cup celery, cut in cubes
- 1 tsp salt
- 1/4 tsp pepper
- 2 Tbsps bread crumbs
- 1 egg
Remove most of the fat from any tough ends of uncooked beefsteak or other meat trimmings of beef or lamb or both. Put them through a meat chopper or finely chop. Mix all together and form into balls. Two cups of meat trimmings will make 8 medium sized balls. Brown lightly in a little bacon fat.
Put the seasoned tomatoes in a baking dish or casserole. Add the cubed carrots and celery, green pepper, pepper and salt. Lay the meatballs on top. Add any bacon fat left from browning them. Cover the dish tightly.
Cook slowly in a oven heated to 350F at 350°F until the vegetables are tender, about 2 hours. Serve in the baking dish.
Put the seasoned tomatoes in a baking dish or casserole. Add the cubed carrots and celery, green pepper, pepper and salt. Lay the meatballs on top. Add any bacon fat left from browning them. Cover the dish tightly.
Cook slowly in a oven heated to 350F at 350°F until the vegetables are tender, about 2 hours. Serve in the baking dish.
Submitted by Feb 14, 2010
15 min
30 min
45 min