This recipe is an absolute favorite in our entire family. We grew up eating it and now our children love this recipe. This is one of my husband's favorite recipes. He will come home and immediately knows what I have made because of the smell. This meal is a great hearty meal with the sweet and sour combination. The fruit may seem strange in it but it is one of my favorite parts of the dinner. When Nectarines and peaches are ripe this dish becomes even more wonderful.. It reminds me so much of fall, but we eat it all year long because it is too good not to. It is a true southern dish. We hope this recipe will become a favorite in your home as much as it has been in ours.
Recipe and photo posted by Heidi G.
Harvest Meat 'bulbs'
Meatballs:
1 egg, beaten
¼ cup milk
1 slice bread, crumbled
¼ cup chopped onion or ½ tsp. onion powder
½ tsp. salt
¼ tsp. ground cinnamon
1 lb. ground beef
Mix ingredients well in bowl and form into golf ball size meatballs. Bake in oven, uncovered, at 350°F for 30 minutes, or microwave on HIGH for 13 minutes.
Rice:
In a saucepan combine:
1½ cup rice
3 cup chicken broth (or 3 cup water with 4 bouillon cubes)
¼ cup snipped parsley
½ tsp. ground cinnamon
Cover and simmer till rice is done
Fruit Mixture/Sauce:
In another saucepan:
Melt ½ cup butter or margarine
Add ½ cup brown sugar
Add 3-4 cups of desired fruit
(Fruit can be apples, nectarines, peaches, grapes (cut in half), or cantaloupe. Soft melons do not work well. Cut the fruit into small pieces (i.e. apples, nectarines, and peaches cut into quarters and then halved, cantaloupes cut into chunks, etc.).
Cook fruit mixture for 2 to 3 minutes.
Blend in separate bowl:
2 tablespoons cornstarch
½ cup cold water
½ cup lemon juice
Stir into fruit mixture. Cook until thick and bubbly.
Add meat balls to fruit mixture sauce and serve over rice.
YEILD: 4-5 servings.
Note: I always one and a half the sauce because it is so good!
To make this gluten-free just substitute the bread for gluten-free bread or even gluten-free oatmeal. I always prefer the bread but either one works
Recipe and photo posted by Heidi G.
Harvest Meat 'bulbs'Meatballs:
1 egg, beaten
¼ cup milk
1 slice bread, crumbled
¼ cup chopped onion or ½ tsp. onion powder
½ tsp. salt
¼ tsp. ground cinnamon
1 lb. ground beef
Mix ingredients well in bowl and form into golf ball size meatballs. Bake in oven, uncovered, at 350°F for 30 minutes, or microwave on HIGH for 13 minutes.
Rice:
In a saucepan combine:
1½ cup rice
3 cup chicken broth (or 3 cup water with 4 bouillon cubes)
¼ cup snipped parsley
½ tsp. ground cinnamon
Cover and simmer till rice is done
Fruit Mixture/Sauce:
In another saucepan:
Melt ½ cup butter or margarine
Add ½ cup brown sugar
Add 3-4 cups of desired fruit
(Fruit can be apples, nectarines, peaches, grapes (cut in half), or cantaloupe. Soft melons do not work well. Cut the fruit into small pieces (i.e. apples, nectarines, and peaches cut into quarters and then halved, cantaloupes cut into chunks, etc.).
Cook fruit mixture for 2 to 3 minutes.
Blend in separate bowl:
2 tablespoons cornstarch
½ cup cold water
½ cup lemon juice
Stir into fruit mixture. Cook until thick and bubbly.
Add meat balls to fruit mixture sauce and serve over rice.
YEILD: 4-5 servings.
Note: I always one and a half the sauce because it is so good!
To make this gluten-free just substitute the bread for gluten-free bread or even gluten-free oatmeal. I always prefer the bread but either one works
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