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Jan 042012
 

Pepper Steak Meatballs

There is just no end to good ole meatballs!

 

1 1/2 lb ground beef
1/2 cup milk
3/4 cup bread crumbs
2 tbsp parsley
1 teas salt
1 teas pepper
1/4 cup butter
2 onions, sliced
3 bell peppers, cut in strips
3 tomatoes, quartered
1 tbsp soy sauce
1 can (10 oz) beef broth
1/4 cup Burgundy
3 tbsp cornstarch

 

Combine the beef with the next 5 ingredients and mix well. Shape into 1-inch balls and brown in the butter that has been melted in a large skillet over medium heat. Add the veggies and saute until tender. Stir in the soy sauce, broth and Burgundy and simmer for 20 minutes. Blend the cornstarch with a 1/4 cup of cold water and stir until smooth; pour over the meatball mixture and cook for 2-3 more minutes, stirring while cooking. Serve over rice or egg noodles and enjoy!!! Left-overs, if there are any, make for a great hoagie………….

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