Description[edit | edit source]
Combine Beef, breadcrumbs, celery, Onion, eggs, salt, garlic powder and 2 tablespoons spaghetti sauce. Shape into 18 balls about 2-inches in diameter.
Heat oil in large skillet. Add meat balls and brown on all sides. Remove meat balls from pan. Drain off all fat. Add spaghetti sauce, Cheese soup and wine to skillet. Return meat balls to pan. Cover and simmer 20 minutes. Serve over beds of fluffy rice. Sprinkle with Parmesan cheese, if desired.
Ingredients[edit | edit source]
- 1 1/2 pounds lean ground Beef
- 1 cup soft breadcrumbs
- 1 cup finely chopped celery
- 1/2 cup finely chopped Onion
- 2 eggs
- 2 teaspoons salt
- 1/4 teaspoon garlic powder
- 1/3 cup vegetable oil
- 1 15-1/2-ounce jar spaghetti sauce with Mushrooms, divided
- 1 11-ounce can condensed Cheddar Cheese soup
- 1/2 cup burgundy or beef broth
- 2 cups hot cooked rice
Directions[edit | edit source]
Combine Beef, breadcrumbs, celery, Onion, eggs, salt, garlic powder and 2 tablespoons spaghetti sauce. Shape into 18 balls about 2-inches in diameter.
Heat oil in large skillet. Add meat balls and brown on all sides. Remove meat balls from pan. Drain off all fat. Add spaghetti sauce, Cheese soup and wine to skillet. Return meat balls to pan. Cover and simmer 20 minutes. Serve over beds of fluffy rice. Sprinkle with Parmesan cheese, if desired.
