Chili Meatball Supper
6 cups (1.5 L)
Onions, chopped
6 large
Green peppers, chopped
6 cans
Kidney beans, drained 15 oz./ 454 ml. each
6 cans
Tomatoes, diced, 16 oz. / 480 ml. each
4 cans
Whole kernel corn, 12 oz. / 360 ml. each
2 cans
Tomato sauce, 15 oz. / 454 ml. each
1/4 cup (60 ml)
Chili powder
6
Bay leaves
2 tbsp.
Salt
144
Meatballs (see recipe below)
Combine onion, green pepper, kidney beans, tomatoes, corn (undrained),
tomato sauce, chili powder, bay leaves and salt. Bring to boiling. Stir in
meatballs. Cover and simmer until meatballs are heated through,
approximately 45 minutes. Stir occasionally during cooking.
Oven-Baked Meatballs
6
Eggs, beaten
1/2 cup (125 ml)
Milk
6 cups (1500 ml)
Bread crumbs
1 cup (250 ml)
Onion, finely chopped
4 tsp. (20 ml)
Salt
6 lbs. (2.7 kgs.)
Ground beef
Combine eggs and milk in a large bowl. Stir in crumbs, onion and salt. Add
meat; mix well. Chill. Shape meat into 1" (2.5 cm) balls. Makes about 144.
Heat roaster to 375° F (190°C). Bake meatballs in a single layer in the
Cooking Pan, until cooked through. Cool. Package in freezer bags and place
in the freezer.
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