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Lattice Topped Meatball Bake Recipe
|Soft bread cubes||1 1⁄2 Cup (24 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Ground beef||1 Pound|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Green pepper strips||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Canned tomatoes||1 Pound (1 Can)|
|One crust pastry||1|
Serving size: Complete recipe
Calories 2070 Calories from Fat 1281
% Daily Value*
Total Fat 141 g217%
Saturated Fat 47.7 g238.6%
Trans Fat 3.2 g
Cholesterol 375.2 mg
Sodium 3964.4 mg165.2%
Total Carbohydrates 110 g36.6%
Dietary Fiber 18.8 g75.1%
Sugars 29.9 g
Protein 96 g192%
Vitamin A 82.4% Vitamin C 187.5%
Calcium 31.6% Iron 75.8%
*Based on a 2000 Calorie diet
Form into twenty-five to thirty 1/2 balls and brown in small amount of hot fat.
Add green pepper, celery, 1/2 cup onion, and garlic; cook and stir until tender.
Drain excess fat from skillet.
Add tomatoes and meatballs; heat through.
Pour into baking dish, 11 1/2 x 7 1/2 x 1 1/2".
Heat oven to 425°.
Roll pastry 1/8" thick; cut into 1" strips.
Arrange crisscross over top of casserole, trimming strips at edge of dish.
Place another strip of pastry around inside edge of dish; lightly press to seal.
Bake 35 to 40 min., or until pastry is nicely browned.