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Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1pound ground beef 1 large egg 2 slices fresh bread, torn into small pieces 1 envelope dry onion soup mix 1/4 cup milk 16 ounce can diced tomatoes with juices 1 can beef broth 3 medium potatoes, cubed 3 stalks celery, chopped 1/8 tsp. dried basil 1/8 tsp. dried oregano 1/8 tsp. dried thyme 2 tbsp. cornstarch 2 tbsp. water
Directions
Preheat oven to 400 degrees. Grease a large cookie sheet. Combine ground beef, egg, bread, milk and onion soup mix in a large bowl. Knead with your hands until well mixed. Shape meat mixture into 1 1/2 inch meatballs and place on the prepared pan. Bake about 15 minutes until meatballs are browned. Transfer meatballs to a large casserole dish. Pour drippings from the sheet pan into a medium saucepan. Drain juice from tomatoes and add to drippings. Heat to a boil. Stir together cornstarch and water in a small bowl until smooth. Stir into juices and cook, stirring, until thickened. Add tomatoes, broth, potatoes, celery, basil, oregano and thyme to the casserole dish with the meatballs. Pour sauce over meatballs. Reduce oven to 375 degrees. Bake meatballs about 60 minutes until vegetables are tender.
Serves 4 to 6.
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