Title: Italian Meatballs in a Basket
Categories: Ground Italian
Yield: 8 Servings
| 2 | lb | Ground Beef Chuck |
| 2 | tb | Margarine |
| 1 | md | Green Pepper, Chopped |
| 1 | md | Onion, Chopped |
| 16 | oz | Stewed Tomatoes |
| 1/2 | ts | Basil |
| 1/4 | ts | Thyme |
| 2 | tb | Unbleached Flour |
| | | Italian Bread Basket |
| GARNISHES |
| | | Green Pepper Rings |
| | | Cherry Tomatoes |
Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls in
margarine in large frying-pan, about 5 minutes. Add the green pepper and
onion to meatballs; cook 5 minutes, stirring occasionally. Drain tomatoes,
reserving liquid. Add tomatoes, all but 1/4 c tomato liquid, basil and
thyme to meat balls. Cover tightly and cook slowly 5 minutes. Combine
reserved tomato liquid with flour, stirring until smooth. Stir into
meatballs, cover tightly and cook 5 minutes or until slightly thick.
Meanwhile prepare Italian Bread Basket and place on platter. Spoon
meatball mixture into and around bread. Garnish with green pepper rings
and cherry tomatoes, if desired. Italian Bread Basket: 1 Loaf (16 ozs)
Italian Bread, Unsliced 1/4 Cup Margarine, Melted 1/4 Cup Parmesan Cheese,
Grated Cut a 3/4 slice from top of bread. With fork, scoop out inside of
bread to form basket, leaving 1-inch bread on all sides and bottom of loaf.
Place loaf on foil in shallow baking pan. Brush top, sides and inside of
bread with melted margarine. Sprinkle loaf with Parmesan cheese, coating
sides evenly. Bake in hot oven (400 Degrees F.) for 10 minutes.