Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is really a great meal in one. I use beef stock instead of the wine though. I also use baby yukons and baby carrots for the veggies.

Ingredients Nutrition

Directions

  1. Put beef in large bowl; saute onion and green pepper in 1 tbsp of oil until onion is tender.
  2. Add to meat.
  3. Mix lightly but throughly meat mixture, crumbs, salt, mustard, chili powder, eggs and 1/3 cup wine.
  4. Shape in 8 even balls.
  5. Roll in flour (reserve remaining flour).
  6. Brown meat balls in 2 tbsp.
  7. oil in large skillet.
  8. Remove to 3-quarter casserole.
  9. Stir reserved flour into drippings; add remaining wine, tomato sauce, water and pepper.
  10. Cook, stirring until thickened.
  11. Put vegetables in casserole with meatballs.
  12. Pour gravy over top.
  13. Cover.
  14. Bake at 350F for 45 minutes to 1 hour or until all is tender.

Reviews

(1)
Most Helpful

I'm a bit puzzled how to rate this recipe. The meatballs were excellent-- I used two small thai peppers instead of green pepper and they had a great flavor. I used red wine throughout (not beef broth as in the option) and the sauce was average/good. I can see why you suggest using baby carrots, because after 1 hr 15 min my regular ones were not done, and the sauce was beginning to disappear in the casserole. Next time I would leave them out. A decent filling meal with basically staple items, just not a "wow" for us.

FlemishMinx April 20, 2004

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