Ingredients
| 1 Pound |
lean ground beef |
| 2 Tablespoon |
plain breadcrumbs |
| 1 |
egg |
| 1/3 Cup |
green pepper, finely chopped |
| 1/2 Cup |
onion, finely chopped |
| 2 Tablespoon |
butter |
| 1 Can |
low-sodium tomato soup |
| 2 Tablespoon |
brown sugar |
| 1 Tablespoon |
dry mustard |
| 1 Tablespoon |
vinegar |
Instructions
In a large bowl, mix ground beef with bread crumbs and egg. Roll into 40 meatballs. In a large skillet, sauté green pepper and onion in the butter; cook until onion is translucent. Remove vegetables from pan. In the same skillet, brown the meatballs on all sides on high heat. Combine tomato soup, brown sugar, dry mustard and vinegar; mix well. Add vegetables and sauce. Transfer to a baking dish and bake at 350° for 30 to 40 minutes or until meatballs are brown all the way through. (Cut into one to test for doneness.) This dish freezes well.
