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Prep 20 mins
Cook 1 hr 10 mins
Somewhat lean beef, such as ground round, is okay, but if you use too lean beef I've found meatballs may come apart. Frozen green beans can be substituted for fresh, but use regular-cut not French-cut (I think it tastes better with fresh, however). Cloves are optional because quite a number of people don't like cloves.
- 3 cups fresh green beans, cut in 2-inch pieces
- 3⁄4 lb ground beef
- 1⁄2 cup uncooked white rice
- 2 tablespoons minced yellow onions
- 2 tablespoons minced green bell peppers
- 2 garlic cloves, minced (to taste)
- 1⁄8 teaspoon ground ginger
- 1⁄8 teaspoon ground nutmeg
- 1 1⁄4 cups tomato juice
- 4 whole cloves (optional)
- 2 tablespoons cinnamon
- 1 tablespoon sugar
- 1 tablespoon Worcestershire sauce
- 1⁄4 teaspoon salt (optional)
- Steam or boil green beans until tender-crisp.
- Meanwhile, combine next 7 ingredients (ground beef through nutmeg in a bowl and form into 2 dozen meatballs; place in a large skillet (REGULAR METHOD) or 2-quart foil baking pan (OAMC method).
- Place cooked green beans around the meatballs.
- Combine tomato juice through salt and pour over meatballs and beans.
- STOVETOP METHOD (NOT OAMC): Cover tightly, bring to a boil; lower heat and let simmer until meatballs are cooked (about 1 hour).
- OAMC METHOD: If beans are not yet cooled, let cool completely. Wrap pan in freezer foil and place in freezer for up to 1 month. To finish, let thaw completely, place foil-wrapped pan in 350F oven and let bake 70 minutes or until meatballs are cooked.
- Either method: Discard whole cloves (if using) before serving hot.