3 pounds lean ground beef
3/4 cup butter, melted
1 onion, diced
1 green bell pepper, diced
1/2 cup chicken broth
1 cup heavy cream
1/4 cup Italian seasoning
1 teaspoon dried parsley seasoning
1 teaspoon dried basil
1/2 teaspoon dried oregano
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
In a large bowl, combine the ground beef, melted butter, onion, green bell pepper, broth, cream cheese, Italian seasoning, parsley and basil; mix together. Divide mixture into four parts and shape them into 2 inch balls. Place 2 inches apart on prepared baking sheet.
Bake in preheated oven for 30 minutes, uncovered.
Meanwhile, over a large saucepan heat some water to a boil, stirring constantly until the meat is evenly brown. Remove from heat and stir in cream cheese. Return meat to unoiled pan; place on top of cream cheese mixture. Heat with remaining water.
Reduce heat to low, cover and simmer for 1/2 hour, stirring every 15 minutes.
Remove meat from pan using a slotted spoon; discard drippings. In a small bowl, mix Italian seasoning, parsley and basil; spoon over meat, allowing it to stand up. Place on foil baking sheet. Cool on baking sheet for several minutes. Top with remaining cream cheese mixture and parsley seasoning.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove foil baking sheet to cool completely. Spoon filling into an 8x8 inch casserole dish. Cover tightly with aluminum foil. Bake for 45 minutes, stirring occasionally, before serving.
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