this main dish can be baked and served in the same casserole dish. it is a type of sweet meatball dish which is balanced by the tomato sauce it is baked in. green peppers add texture and colour to it, also.
1 pound ground beef
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic and onion powder
1/2 tsp paprika
1/3 - 1/2 c breadcrumbs or matzo meal
1 large green pepper
1/2 jar apricot jam
1 or 2 8 oz cans (hunt's type) tomato SAUCE
extra salt, pepper, sugar as needed
mix the meat with the egg and spices.
add the breadcrumbs or matzo meal.
make meatballs with wet hands and set aside.
slice the green pepper into 1/4 to 1/2 inch strips.
in a dutch oven type pot, with a little oil, add the meatballs and fry them for about 7 to 10 minutes over medium heat, turning often.
add the green pepper and saute for another 4 to 5 minutes.
add the apricot jam and the tomato sauce. decide how much tomato sauce you want. remember, the meat will give off juices, too. you can fill the can of tomato sauce with cold water and add it to the pot also.
bring to a boil, stirring.
over medium high heat, cook the meatballs in the sauce for about 10 minutes with the lid off.
now transfer the meatballs and sauce to a pyrex (8 x 8 should be fine) and place in a preheated oven at 350 for about 45 minutes, uncovered.
remove from oven and serve. reheats well.