Pepper Beef Balls
Yield
6 servingsPrep
20 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | recipe | meatballs | * |
| 1 | tablespoon |
margarine
or butter |
|
| 1 | each |
onions
sliced |
|
| 1 ½ | cups | water |
|
| 1 ½ | teaspoons | beef stock |
|
| ½ | teaspoon | garlic salt |
|
| ½ | teaspoon |
ginger
ground |
|
| 3 | tablespoons | soy sauce, tamari |
|
| 2 | each | green bell peppers |
|
| 2 | tablespoons | cornstarch |
|
| 2 | tablespoons | water |
|
| 1 | each | tomatoes |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Directions
Prepare the basic meatballs recipe and set aside.
Melt the margarine in a large skillet.
Add the onion and cook and stir until tender. Add the cooked meatballs, 1½ cups of water, the bouillon, garlic salt, ginger and soy sauce; heat to boiling.
Reduce the heat and cover.
Simmer for 10 minutes, stirring occasionally.
Add the green pepper. Mix the cornstarch with the 2 Tbls of water and add to the sauce mixture.
Cook, stirring carefully, until mixture thickens and boils.
Cover and simmer until the pepper is crisp tender, about 3 minutes.
Add the tomato, cover, and heat for about 2 to 3 minutes longer.
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