- 1/2 cooked rice
- 2 tablespoons finely chopped green pepper
- 1 tablespoon finely chopped onion
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/4 teaspoon celery salt
- 1 lb. lean ground beef
- 2 s tomato juice
- 2 tablespoons sugar
- 1 tablespoon Worcestershire sauce
- 4 whole cloves
- 1/2 teaspoon ground cinnamon
In bowl, combine first six ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-inch balls. In skillet, combine tomato juice, sugar, Worcestershire sauce, cloves and cinnamon. Bring to boil. Reduce heat; add meatballs. Cover and simmer 50 minutes or until meat is no longer pink, stirring occasionally. Discard cloves before serving.
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