All Recipes Beef/Veal



500g beef mince
1 small onion, finely chopped
1/2 cup breadcrumbs
1 egg
3 rashers bacon, diced
salt and pepper to taste

825g tomato soup

Mix all meatball ingredients together with hands, then make into golf ball sized balls. Place in casserole dish.
Cover with tin of tomato soup, then enough water to bring liquid level with top of meatballs. Cover with aluminium foil and cook in moderate (180) oven for 2 hours. Serve with rice and salad.

These can also be cooked in a slow cooker on low setting for around 7-8 hours.

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