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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Meatball Vegetable Bake Recipe

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This recipe for Meatball Vegetable Bake, by , is from The Intelligencer Cookbook Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mrs. William Dunk, Box 526, Brighton (1980)


1 1/2 lb ground beef
1 slightly beaten egg
1 c soft bread crumbs
1/4 c milk
2 tbsp dry onion soup mix
dash pepper
2 tbsp salad oil
1 (19 oz) can tomatoes
1/4 c cold water
2 tbsp all purpose flour
1 tbsp beef-flavoured gravy base
1 1/2 c carrots sliced lengthwise and cut in thirds
2 medium onions quartered
1 c bias-sliced celery chunks

Combine meat, egg, bread crumbs, milk, coup mix and pepper. Shape into 16 meatballs. Brown lightly in oil in large skillet. Remove meatballs and drain excess fat. Add tomatoes. Blend water, flour and gravy base. Stir into tomatoes. Cook until mixture thickens and bubbles. Add meatballs, carrots, onions and celery. Cover, simmer 15 min. Pour into 2 quart casserole. Cover, bake at 350F for 1 hour or until vegetables are tender.

Number Of Servings:
Number Of Servings:
Serves 6




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