Meatballs for Cold Windy Fall Nights

By Chef susan from Sandpoint,Idaho on October 12, 2009

25 Characters Max

Enter Time:

:
:
Start

You can create up to five timers

Ingredients

    1. 1 lb ground beef
    2. 1/2 lb pork sausage
    3. 1 beaten egg
    4. 1/2 cup breadcrumbs
    5. 2 tablespoons milk
    6. season salt (optional) or 1/2 teaspoon caraway seed (optional)
    7. 2 tablespoons shortening
    8. 1 small onion
    9. 1 cup sliced celery
    10. 10 ounces tomatoes with habanero peppers ( rotel)
    11. 10 once cream of mushroom soup
    12. 4 ounces cream cheese
    13. 4 ounces sour cream
    14. 1/3 cup water
    15. 1 tablespoon Worcestershire sauce
    16. 1 teaspoon season salt ( to taste)
    17. fresh ground pepper
    18. 2 -3 cups chopped cabbage
    19. 1 medium bell pepper, cup in strips

Directions

  1. Combine first 6 ingredients and form into balls approx 20 mid size.
  2. heat a large pot or dutch oven add shortning, when hot brown the meatballs on all sides I did it in two batches.
  3. remove and drain on paper towels.
  4. saute the celery and onions until soft. return meatballs to pan.
  5. add tomatos, soup, cream ,cheese, sour cream, water and seasonings.
  6. simmer for 45 mnutes.
  7. add cabbage and bell peppers simmer for 15 mintues or until veggies are to your liking.
  8. enjoy.
 
© 2013 Scripps Networks, LLC. All Rights Reserved.