Clay Davenport
Cerebral Nomad
This is a dish I really like making every so often. I usually double this recipe so I can have left overs for a few days.
If you don't like it hot, omit the Habaneros.
Ingredients
1lb ground beef
2/3 cup milk
1/2 cup rolled oats (raw)
1 tsp worchestershire sauce
1 tsp salt
black pepper to taste
Take the meat and mix in all the ingredients and form it into 12 or so balls.
Combine 1.4 cup flour and 2tsp paprika.
Roll the meat balls in the flour mixture and brown in a skillet.
In a skillet, brown 1 chopped onion.
Add 1 chopped green pepper, 5 chopped Habanero peppers, and one 8oz can of tomato sauce.
Put meatballs in and simmer covered for 45 minutes in a 350° oven or on stove top.
When done, add one can of Mexi Corn. Heat through and serve.
If you don't like it hot, omit the Habaneros.
Ingredients
1lb ground beef
2/3 cup milk
1/2 cup rolled oats (raw)
1 tsp worchestershire sauce
1 tsp salt
black pepper to taste
Take the meat and mix in all the ingredients and form it into 12 or so balls.
Combine 1.4 cup flour and 2tsp paprika.
Roll the meat balls in the flour mixture and brown in a skillet.
In a skillet, brown 1 chopped onion.
Add 1 chopped green pepper, 5 chopped Habanero peppers, and one 8oz can of tomato sauce.
Put meatballs in and simmer covered for 45 minutes in a 350° oven or on stove top.
When done, add one can of Mexi Corn. Heat through and serve.