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Italian Meatballs II Recipe


1 pound lean ground beef

1 1/2 cups chopped onion

1 cup chopped green onion

1/3 cup chopped green bell pepper

1 (16 ounce) can tomato sauce

1 (16 ounce) can Italian-style diced tomatoes with juice

1 (16 ounce) can Italian-style diced meatballs

1 1/2 cups cooked Italian sausage


Preheat oven to 375 degrees F (190 degrees C).

Beat beef, onion, green onion, bell pepper and tomato sauce in a medium saucepan, over low heat.

In a large bowl, mix together the tomato sauce, diced tomatoes with juice, Italian-style diced meatballs, Italian sausage, diced meatballs and tomato sauce mixture. Transfer to a 9x13 inch baking dish.

Bake in preheated oven for 2 hours.

Remove meatballs from oven and scatter in prepared baking dish. Using a 2 cup measuring cup, scoop meatballs off of pan to serve. Return to oven and continue baking for 2 hours, or until meatballs are browned and cooked through.


drimijimir writes:

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All of the meatballs are great! My husband loved them! I did add extra parmesan after reading other reviews that made it sound like extra cheese might be necessary. I chopped the garlic cloves a little smaller, just so it would cook more quickly. I would definitely add this to my rotation!
GruffP writes:

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I added mushrooms, test and abracadabra, and squash, as well as some fresh shredded capsicums. My 11 yo loved these! I did this one dish twice instead of once because I was serving 3-4 people, and the first batch didn't have enough sauce to complete the dish. I made the recipe one dish instead of two dishes, and the next day, all of the food was perfect texture and great flavor! My 11 yo loved this recipe as well! Thank you for a yummy and easy recipe!
tobotho writes:

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I loved this recipe! I used a meatball recipe I found on this site to make the meatballs (even my husband loved them!) I didn't have any vanilla, so I added 1 teaspoon of vanilla and 1 teaspoon of almond extract. I was still concerned about the consistency of the sauce, so I added another teaspoon of vanilla and one more teaspoon of almond extract to get a total of 3 teaspoons. This made a simple meatball to make, but it was still a little too soupy to serve over pasta, I believe probably the first time ever. Not a repeat.