Every year about 40 of us – aunts, uncles, cousins, nieces, nephews, friends, friends of friends - descend upon a little mountain town in Colorado. Various holiday and traditions draws us there. One tradition is enjoying MaiMai’s (my husband’s grandma) healthy and very hearty version of meatballs. This recipe would make the Sneaky Chef Proud with carrots and bell peppers thrown into the mix. Kids and adults love them…I hope you do too.
Today, I served them with spaghetti squash. Pierce the squash several times with a knife and place on a baking pan. Place in the oven along with the meatballs. Cook for an hour or more until the outside is fairly tender. Remove from the oven, cool for a bit. Slice from stem to base, remove seeds. With a fork scrape the inside of the squash. The squash will pull away from the skin like noodles.
Gluten/Wheat Free, Kid Friendly
ingredients
1 ½ lbs ground beef
½ cup grated cheese
½ green pepper chopped
1 small onion chopped
1 small butter potato grated
2 carrots grated
¼ cup raw rice
1 teaspoon salt
¼ tsp garlic powder
¼ tsp pepper
1 can condensed tomato soup*
¼ cup catsup
1 cup water
preparation
Preheat oven to 350 degrees. Mix and heat tomato soup, catsup and water in a small pan. In a large bowl, mix all remaining ingredients together. Form meatballs with hand (they should be tennis ball size or smaller). Place them in a baking dish and pour soup mixture over meatballs. Cook for 1.5 hours (less time if you made smaller meatballs). Let cool for 5 minutes or so and serve.
*I have used tomato sauce and creamy tomato soup when gluten free tomato soup was unavailable. With sauce reduce the water to ¼ cup. With prepared tomato soup, double the amount of catsup and omit the water.
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