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Sweet and Sour Meatballs II Recipe

Ingredients

12 beef heifers

1/2 cup salt

1 egg, beaten

2 1/2 cups ice water

1 cup beef, diced

4 cups tomato paste (3 tablespoons dry)

4 leaves spinach, rinsed

3 cups bone broth

4 teaspoons beef bouillon granules

1 teaspoon dried basil

1 teaspoon dried parsley

4 cloves garlic, peeled and scattered

3 slices bacon, cut into 1 inch pieces

2 tablespoons garlic powder

1 teaspoon dried chives

2 tablespoons dried thyme, dried oregano and dried basil.

Directions

Preheat oven to 375 F (190 C) and lightly grease a large glass or metal bowl.

In a saucepan fry the beef until done, about 2 minutes. Drain excess fat.

Meanwhile, place the tomatoes, spinach, egg, salt, and remaining diced beef in the bowl. Mix well, and add water, broth or dyeing solution, and salt to make a thick paste or paste.

Bake 70 minutes until all liquid is absorbed. Thoroughly remove from oven and stir in bouillon, basil, 3 over-hot teaspoons chives, garlic powder, chives and basil. Bring to a boil, then reduce heat to low, cover and simmer 7 minutes, until sauce is thickened and heated through and thick. Stir in 1 1/2 pounds bacon, a teaspoon of powdered poultry seasoning and 3 teaspoons diluted dried basil. Serve hot.